U. S. DEPARTMENT OF AGRICULTURE. 

Of PICE OF EXPERIMENT STATIONS- BULLETIN NO. 129. 

A. C. TRUE, Director. 


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BOSTON AND SPRINGFIELD, MASS., PHILADELPHIA, PA., AND 

CHICAGO, ILL. 


LYDIA SOUTHARD, ELLEN H. RICHARDS, SUSANNAH USHER 
BERTHA M. TERRILL, AND AMELIA SHAPLEIGH. 


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O O V E U X M E X T 1* R I X T I X (J O V V I C E 


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U. S. DEPARTMENT OE AGRICULTURE. 

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OrFICE OF EXPERIMENT STATIONS—BULLETIN NO. 129. 

A. C. TRUE. Director. 





BOSTON AND SPRINGFIELD, MASS., PHILADELPHIA, PA., AND 

CHICAGO, ILL. 


LYDIA SOUTHARD, ELLEN H. RICHARDS, SUSANNAH USHER, 
BERTHA M. TERRILL, AND AMELIA SHAPLEIGH. 


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EDITED BY 


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WASHINGTON: 


GOVERN M E N T PRINTING OFFI C E 

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J.*. (IMHOOM'.Al HVI V 


IIPRARY 


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OFFICE OF EXPERIMENT STATIONS. 

A. C. Turn, Ph. I>., Director. 

E. \V. Allen, Pli. !>., Assistant Director and Editor of Experiment Motion Record. 
C. F. Langwortiiy, Ph. I)., Editor and Expert on Foods and Animal I*roduction. 

N OTRITION 1X V K8TH i ATIONK. 

\V. (). Atwater, Ph. D., Chief of Nutrition Investigation*, Middletown , Conn. 

C. D. Woodh, B. S., Special Agent at Orono, Me. 

F. (». Benedict, Ph. I)., Physiological Chemist , Middletoim , Conn. 
li. D. Milner, Ph. B., Editorial .1 ssistant, Middletown , Conn. 

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LETTER OF TRANSMITTAL 


U. 8. Department of Agriculture, 

Office' of Experiment Stations, 
Washington , I). C ., April 88, 1903. 

Sir: I have the honor to transmit herewith a report of a number 
of dietary studies which were offered to this Office for publication. 
These include investigations at the Boston School of Housekeeping by 
Miss Lydia Southard; a study at the same institution by Miss Susannah 
Usher and Miss .Bertha M. Terrill; at the Bible Normal College, at 
that time located at Springfield, Mass., but now at Hartford, Conn., 
and designated School of Religious Pedagogy, by Miss Bertha M. 
Terrill; and of families of different nationalities living in the thickly 
congested districts of Philadelphia and Chicago, by Mrs. Ellen II. 
Richards and Miss Amelia Shapleigh. Much credit is due Miss Hen¬ 
rietta I. Goodrich, director of the Boston School of Housekeeping, for 
planning the series of studies carried on in that institution in 1901-2, 
and to Miss Annette Philbrick, fellow at the Boston School of House¬ 
keeping, 1901-2, who rendered valuable assistance in carrying out the 
details of these studies. The preparation and editing of the material 
has been very largely the work of Mr. R. D. Milner, of the Office of 
Experiment Stations. 

The studies at the Boston School of Housekeeping and the Bible 
Normal College are of special importance, since in all but one the cost 
of the food was decided upon beforehand, and an attempt was made to 
supply with the sum allowed a satisfactory and nutritious diet corre¬ 
sponding to the commonly accepted dietary standards. The studies, 
which were in the main successful as regards the object sought, are 
interesting and valuable attempts to apply in a practical way the 
accumulated results of nutrition investigations. All the data included 
are of value in themselves and useful for purposes of-comparison 
and in other ways. 

The report is submitted with the recommendation that it be pub¬ 
lished as Bulletin No. 129 of this Office. 

Respectfully, 

A. C. True, 

Director . 

Hon. James Wilson, 

Secretary of Agnculture. 

















CONTI-NTS. 


t 


Dietary studies at the Boston School of Housekeeping, 1901-2. By Lydia 

Southard. 7 

Introduction. 7 

Equipment and method. 8 

Dietary under usual conditions (No. la). 11 

Dietary of medium cost (No. 2a). 16 

Dietary of low cost (No. 8a). 10 

Dietary of high cost (No. 4a). 21 

Conclusions. 23 

A dietary study at the Boston School of Housekeeping, 1901. By Susannah 

Usher and Bertha M. Terrill. 27 

Introduction. 27 

Daily menus. 28 

Details of the dietary study (No. 5a). . 20 

Conclusions. 30 

Dietary study attiie Bible Normal College, 1002. Bv Bertha M. Terrill. 31 

Introduction. 31 

Methods. 31 

Daily menus. 32 

Details of the dietary study (No. 6a). 33 

General deductions. 36 

Dietary studies in Philadelphia and Chicago, 1802-03. By Ellen II. 

Richards and Amelia Shapleigh. 37 

Introduction. 37 

Method of inquiry. 38 

Details of the studies in Philadelphia. 40 

Dietary studies of colored families (Nos. 7a-lla). 40 

Dietary studies of Italian families (Nos. 12a-13a). 44 

Dietary studies of Jewish families (Nos. 14a-18a). 46 

Dietary studies of German families (Nos. 10a-24a). 50 

Dietary study of an American family (No. 25a). 55 

Dietary studies of Irish families (Nos. 26a-28a). 56 

Summary and general deductions. 58 

Details of the studies in Chicago. 64 

Dietary studies of American families (Nos. 29a-35a). 64 

Dietary studies of German families (Nos. 42a-44a). 77 

Dietary studies of Irish families (Nos. 45a-50a). 79 

Miscellaneous dietary studies (Nos. 51a-60a). 84 

Summary and general deductions. 94 

Comments and conclusions. 96 

Appendix. 99 


5 











































DIETARY STUDIES IN AMERICAN CITIES. 


DIETARY STUDIES AT THE BOSTON SCHOOL OF HOUSE¬ 
KEEPING, 1901-2. 

By Lydia Southard, B. A. 

INTRODUCTION. 

The demand for accurate information upon the subject of nutrition 
has been partly met in the past by making dietary studies in widely 
separated places, and with persons in widely different circumstances. 
There is so much difficulty, however, in comparing dietaries observed 
under such varying conditions as those due to the personality of both the 
individuals in charge and those fed, their previous food habits, their 
local market limitations, etc., that the drawing of valuable conclusions is 
often prevented. It was therefore deemed worth while at the Boston 
School of Housekeeping, which is now incorporated with Simmons 
College, to make some comparisons of the effects of different dietaries 
upon the same family. The details and results of four studies in 
which the group of persons remained the same, but the cost of the 
diet was varied, and the quantity and quality of food materials varied 
accordingly, are here reported. The work was planned by the director 
of the school, Miss Henrietta I. Goodrich, in such a way that the diet 
could be modified in kind and cost. The usual methods were followed 
in this investigation and many of the details were attended to bv Miss 
Annette Philbrick, fellow of the School of Housekeeping 1901-2. 

Of the four dietary studies reported the first was made under the 
usual living conditions to find out the cost of the regular diet, and to 
learn how nearly it conformed to the commonly accepted dietary 
standard. In the second study it was designed to have the diet medium 
in cost—that is, between 20 and 30 cents per person per day, the diet 
finally selected costing on an average 25 cents. In the third study the 
attempt was made to furnish a reasonably attractive diet at a low cost, 
namely, less than 20 cents per person per day. The diet decided upon 
actually cost IT cents. In the fourth study it was proposed to supply 
a diet of high cost, namely, one ranging from 50 to 60 cents per person 
per day. The diet actually supplied cost on an average 53 cents. 

7 



8 


In all cases those values rep rest'nt only the actual cost of the food, no 
account l>eing taken of the cost of preparation and service. 

The observations were confined to the teachers and pupils in resi¬ 
dence at the School of Housekeeping, comprising fifteen women. 
The employees (house workers) in the school had a separate table, and 
for that reason were not included in these experiments. One of tin* 
difficulties experienced was the inq>ossibilitv of conducting tin* work 
without the knowledge of those upon whom the experiments were 
made. At least two other conditions were unfavorable to tin* best 
results, namely, the shortness of time during which it was possible to 
continue each experiment, and the indifference of some of the family 
as to the success or failure of the undertaking. Those eating at the 
school table were of two distinct classes as regards their mental atti¬ 
tude toward the investigation: the teachers and professional students 
were thoroughly interested in the scientific side of the dietary work, 
but the renaming and larger portion of the group felt only the inter¬ 
est of average boarders. On the other hand, the facilities for gaining 
exact- information were unusually good; and it is thought that a com¬ 
parison and discussion of the varying results obtained in tin* same 
household may add something of value to what has already been done 
in the study of nutrition. 


EQUIPMENT AND METHOD. 

The primary necessity in the way of equipment for dietary studies is 
scales which are accurate, those employed in these studies being plat¬ 
form scales, with a weighing capacity of from one-quarter of an ounce 
to 300 pounds. For convenience in carrying out the details of the 
studies several utensils of various sizes were used for holding the sup¬ 
plies of different food materials that were to be used during the experi¬ 
ments, so that they could be easily weighed and kept separate from the 
general supplies for the rest of the household. Wooden buckets, with 
handles and close-fitting covers, were obtained at a kitchen-furnishing 
establishment. Not more than ten of these were required. They 
varied in capacity from 25 to 50 pounds, and in cost from 25 to 50 
cents each. The buckets were used for sugar, Hour, etc. Baskets and 
boxes given away by grocers in delivering their goods were collected 
for holding such commodities as fresh fruit, vegetables, and eggs. 
Glass and porcelain jars, with covers, were set aside for condiments, 
starches, and the like. Not more than five of each were usually needed 
in the same experiment. The glass jars held 1 quart each, and were 
of the sort ordinarily used for preserving fruit. The porcelain jars 
were smaller, and were of the sort in which marmalades and certain 
cheeses are sold. Standard tin measuring cups, holding exactly one- 
Tourth of a liquid quart, were obtained for 10 cents each. Not more 


9 


than six were really needed, two for the experimenters and four for 
use in the cooking. One wooden half-peck measure, costing 25 cents, 
was purchased at an agricultural-supply store. Three tin funnels of 
different sizes, and a number of plain and durable plates and bowls, 
all of which might be found in the average kitchen, completed the 
more substantial part of the outfit. 

Prepared labels of two contrasting colors were found to be most 
useful as a means of distinguishing between receptacles for carefully 
weighed materials to be consumed in the experiments, and those 
containing unweighed articles to be used at other times. Firmly 
bound note books, for the preservation of all data, were also a great 
convenience. 

Before the special dietary studies were undertaken a regular study 
was carried on with the family in their ordinary school life during 
two consecutive weeks taken at random. The menus followed in this 
study were those planned by the head of the house. Although the 
selection of food materials had been made according to a general 
knowledge of their nutritive values, no attempt was made in this case 
to regulate the cost nor to provide a diet that would furnish definite 
quantities of nutrients and energy. 

Save for the fact that in the regular dietary study the cost and 
nutritive value of the diet were not predetermined, and that no atten¬ 
tion was paid to table and kitchen wastes, the methods of procedure 
were the same as were followed in the special studies. The making 
of this study therefore served a double purpose; it gave practice, and 
afforded information which assisted greatly in deciding how to meet 
the requirements of tin' special studies that were to follow. 

In making the studies in which the cost and nutritive value were 
regulated, it was necessary to select a favorable time, to study the 
markets in advance, and to pay attention to other points, as explained 
in the following paragraphs: 

Date .—The first thing to be determined in each case was the most 
favorable time for beginning the study and the length of time it was to 
continue. Obviously, in a locality where the cost of eggs, fresh fruit, 
etc., changes so often, it is necessary, if the expenditure is limited, to 
consider the seasons carefully before making out in advance a menu 
for a diet of definite cost. 

Price lists of local food supply .—The dates having been fixed, those 
in charge of the work consulted their dealers, to learn in advance as 

o 

nearly as possible the cost of foods at the times decided upon. The 
result of these inquiries was a full price list upon which the bill of 
fare could safely be based. 

Planning the menu .—The planning of the menu was the next step. 
Guided by the cost of food as already ascertained, the workers 
arranged a programme for meals which conformed as well as possible, 


10 


under the circumstances, to tin* following requirements: (1) proper 
proportions of nutrients and energy; (2) adequate quantities of food 
materials; (3) wholesome combinations; (4) acceptable dishes; and (5) 
economy. That is, the persons in charge endeavored not only to 
approach the scientific standard of a properly balanced dietary, but 
also to recognize all normal healthy tastes of the school family, so far 
as possible, while at the same time keeping within the financial bounds 
of the experiment. 

With the proposed menu as a foundation, the cook and the cook 
books were consulted to learn what amounts of the different raw 
materials would be required. This done, a set of tables was made out, 
giving the cost and nutritive value of such a bill of fare. These 
tables, together with the menus for the experiment, were called, for 
convenience, the “tentative dietary." The reason for working out 
this “tentative" statement in such detail was to discover, before it was 
too late, whether or not the menu decided upon could be given to the 
family at the price allowed for the experiment; and whether, if the 
estimated quantities were fully or nearly consumed, the person eating 
the food would receive an adequate and properly balanced diet. The 
“tentative dietary " was criticised and altered before each experiment, 
as the financial or nutritive needs of the case demanded. The revised 
and improved “tentative" was then called the “estimated dietary." 
Care was always taken to have the latter furnish approximately 90 
grams of protein and 2,450 calories of energy per woman per day in 
accordance with the commonly accepted American dietary standard 
for a woman at light muscular work. 

21<irfoti)tg .—Data for the marketing lists were then gathered from 
the column of “amounts" in the “estimated" tables, and the market¬ 
ing for the experiment was done. In most cases, those having charge 
of the dietaries confined themselves to shops regularly patronized by 
the school. In the experiment with the 17-eent diet, however, some 
shops carrying cheaper goods were visited in order to secure the 
needed foods at lower prices. 

Weighing .—It was found desirable in weighing uncooked food to 

learn the weight of each receptacle when empty and to label it 

accordingly. Those having covers were always weighed without them 

to avoid inaccuracies in case the covers should ever be exchanged. 

« 

The day before beginning the experiment it was the custom to weigh 
all the staples on hand which were required for the entire period. 
The more perishable food stuffs, which were obtained only as needed, 
were weighed from day to day as soon as they were received from 
the shops. 

Account of these weights was kept in a notebook prepared before¬ 
hand. which contained a classified list of edibles to be used in the 
work. Sufficient space was left under each heading for tin* entries in 
all experiments. 


11 


Alter each meal the “left overs" of any sort were weighed and the 

weights recorded. The quantities were usually too small to appear 

again upon the school family table. When this was the case the food 

was later used by the employees. This made for the experimenters 

a complication peculiar to establishments where two distinct tables 

are supplied. It was necessary to calculate from the recipes of all 

“ made dishes " the exact amount of each ingredient in the material 

not consumed, and deduct it from the quantities originally set aside 

for the dietary. 

•/ 

Waste. —During some of the experiments, the amount of waste and 
refuse was weighed and recorded. In these cases the amounts of 
kitchen waste, consisting of such articles as potato parings, coffee 
grounds and the like, were recorded after each meal. At the same 
time account was kept of the kinds and amounts of uneaten fragments 
left upon the plates at table. 

When the studv was over an inventory was taken of raw materials 
which had not been used. The amounts on hand, like the ingredients 
of the “left overs," were deducted from the weights recorded at the 
beginning or purchased during the study. From this result the 
amount of waste might be subtracted, in which case the figures 
obtained would represent food actually eaten. 

Computation of result *.—On the basis of the real, as distinguished 
from the “ estimated " weights, new tables were made out, showing the 
cost and nutritive value of what had been consumed. These tables 
constitute what we called the “actual" or “final" dietary, and in a 
condensed form they are given beyond. 

None of the food materials from these studies was analyzed. The 
composition of all materials used was assumed to be the same as that 
of the average values for similar materials recorded in a previous 
publication of the Office of Experiment Stations,® except in a few 
cases in which analyses were taken from an unpublished compilation. 
The values used in computing the results of the studies are given in 
Table 2b of the Appendix. The reference numbers in the first column 
of this table correspond with those in parentheses following the weight 
and cost of the food materials in the table for each study, and thus 
indicate the composition assumed for each material. The fuel value of 
the materials was computed by use of the following factors: For pro¬ 
tein and carbohydrates 4 calories per gram, and for fat 8.9 calories. 


DIETARY UNDER USUAL CONDITIONS (No. la). 

The study began November 7, 1901, and lasted fourteen days. The 
members of the family who were eating the regular food, and could 
therefore be considered in all experiments, were three teachers and 


<1 p. 8. I H*pt. Agr., < mice of Experiment Stations Bui. 2S, revised. 






12 


twelve students, u group of fifteen women. All of these were in good 
health. The average weight of these persona was approximately 12.'> 
pounds each. There were a few absences during the j>eriod of two 
weeks, and an occasional guest came to tin* table; but an accurate 
account was kept of the whole number of meals served, which was 
632, equivalent to 1 woman for 211 days. 

The bill of fare for the fourteen days follows; 

Daily menu. 

THURSDAY, NOVEMBER 7. 

BrrakfaM. —Fresh fruit, wheat breakfast food," Itaron, creamed potato***, morning- 
side rolls. 

Luncheon. —Baked lK*ans ami tomato soup, creamed dried l**ef, rice rnKjm*ttes, 
dates and jn*anuts. 

Dinner. —Hump steak, spaghetti and cheese, escalloped tomato, lettuce and radisli 
salad, cheese wafers, Rebecca pudding with boiled custard. 

FRIDAY, NOVEMBER 8. 

Breakfast. —Fresh fruit, wheat breakfast food, creamed eggs, fried jiotatoes, gra¬ 
ham muffins. 

Luncheon. —F.scalloped oysters, cabluige salad, samp, baked apples, cookies, Rus¬ 
sian tea. 

Dinner. —Clear l>eef-stock soup, baked halibut w ith tomato sauce, mashed jxitatoes, 
leaked Hubbard squash, chocolate ice cream. 

SATURDAY, NOVEMBER ft. 

Breakfast. —Fresh fruit, wheat breakfast food, codfish hash, wheat rolls. 

Luncheon. —Meat pie (rump), spaghetti with cheese, lettuce salad, gingerbread, 
cream cheese, Russian tea. 

Dinner. —Clear stock soup, braised l>eef, mashed potato***, fried parsnips, cranl>erry 
jelly, Norwegian prune pudding, cream sauce. 

SUNDAY, NOVEMBER 10. 

Breakfast. —Fresh fruit, shredded-wheat biscuit, Boston brown bread, baked l*eans. 

Dinner. —Braised fow l, sweet jKitatoes, turnips, cranberry jelly, lettuce and radish 
salad, cheese wafers, brown bread, ice cream. 

Supjter. —Vegetable salad, bread and butter, cocoa, preserved j>eaches, New port 
cakes. 

MONDAY, NOVEMBER 11. 

BreakfaM. —Fresh fruit, wheat breakfast food, corn bread, corned-l>eef hash. 

Luncheon. —Clear chicken soup, beef stew, baked potatoes, celery, rice pudding 
with cream. 

Dinner. —Boiled leg of mutton with egg sauce, mashed potatoes, l>eans, lettuce 
salad, cheese wafers, hickory nuts, raisins, coffee. 

TUESDAY, NOVEMBER 12. 

Breakfast. —Fresh fmit, rolled-oat breakfast food, dropped eggs on toast, graham 
muffins. 

Luncheon. —Cold roast l**ef, crab-apple jelly, samp, lettuce salad, baked indian 
pudding with cream, Russian tea. 

Dinner. —Clear stock soup, baked ham, mashed potatoes, spinach, lemon sherbet. 


n Different kinds were used during the study to give variety. 





13 


WEDNESDAY, NOVEMBER 13. 

Breakfast. —Fresh fruit, wheat breakfast food, baoon, baked potatoes, hot rolls. 

Luncheon. —Escalloped mutton, Saratoga potatoes, celery, chocolate, bread pudding 
with hard sauce. 

Pinner. —Roast rump, browned potatoes, succotash, grape jelly, lettuce salad, 
cheese wafers, coffee jelly with cream, sugar cookies. 

THURSDAY, NOVEMBER 14. 

Breakfast. —Fresh fruit, shredded-wheat biscuit, sausage, brewis, graham rolls. 

Luncheon. —Baked beans and tomato soup, cold sliced ham, Spanish pickle, spaghetti 
with cheese, baked apples, Russian tea. 

Pinner. —Cream of Lima bean soup, toasted Boston crackers, rump steak, mashed 
potatoes, peas, barberry jelly, tapioca cream. 

FRIDAY, NOVEMBER 15. 

Breakfast. —Fresh fruit, wheat breakfast food, codfish balls, hot rolls. 

Luncheon. —Finnan haddie, baked potatoes, celery, apple pie, cheese, Russian tea. 

Pinner. —Cream of clam chowder, esealloped fish, baked sweet potatoes, parsnip 
cakes, celery, steamed apple pudding with foam sauce. 

SATURDAY, NOVEMBER 16. 

Breakfast. —Fresh fruit, wheat breakfast food, creamed dried beef, fried potatoes, 
corn bread. 

Luncheon. —Cold sliced rump beef, samp, lettuce salad, hot ginge >read, cream 
cheese, Russian tea. 

Pinner. —Clear stock soup, corned beef, boiled potatoes, boiled cabbage, creamed 
carrots, lemon jelly. 

SUNDAY, NOVEMBER 17. 

Breakfast .— Shredded-wheat biscuit, Boston baked beans, brown bread, doughnuts. 

Pinner. —Split-pea soup, braised fowl, mashed potatoes, baked squash, cranberry 
jelly, frozen fig pudding, coffee. 

Supper. —Creamed oysters, bread and butter, cocoa, Newport cakes. 

MONDAY, NOVEMBER 18. 

Breakfast. —Fresh fruit, wheat breakfast food, corned-beef hash, popovers. 

Luncheon. —Esealloped fowl, Saratoga potatoes, cabbage and celery salad, cupcakes, 
Russian tea. 

Pinner. —Braised beef, browned potatoes, salsify, Spanish pickle, vegetable salad, 
cheese wafers, Irish moss blanc mange with cream, orange marmalade. 

TUESDAY, NOVEMBER 19. 

Breakfast. —Fresh fruit, wheat breakfast food, scrambled eggs with chopped ham, 
Boston brown bread. 

Luncheon. —Meat pie (rump beef), samp, pickled beets, junket pudding, sugar 
cookies, Russian tea. 

Dinner. —Clear stock soup, boiled leg of mutton with caper sauce, esealloped onions, 
browned sweet potatoes, tapioca pudding with cream. 

WEDNESDAY, NOVEMBER 20. 

Breakfast. —Fresh fruit, rolled-oat breakfast food, bacon, baked potatoes, wheat 
muffins. 


14 


iMHclinm. —of mutton ami riiv, tomato muiuv , Suratopi |sduba*, n‘l<*rjf, 
pumpkin pit*, cheewc. 

Dinner. —Kumpntrak with liorsonulisli nutlet*, iiiusIhnI |Mitntocs, oshhIIoihsI totimbM*, 
\vati*rcivH» naiad, cheese wafer*, coffee jolly with whipped cream. 

l'hi* choice of coffee, cocoa, or milk was given each morning at 
breakfast. Heavy cream was always furnished with coffee in the 
morning and thin cream was supplied for the cereal. When not other¬ 
wise specified in the menus, thin cream was served with dessert. 
French dressing was served in all cases with the salads mentioned 
above. The fresh fruit served at breakfast was always either apples, 
pears, grapes, or bananas, (’old bread, either wheat or graham, 
while not mentioned in the menus, was furnished three times a day to 
those who desired it. Butter was served at breakfast and luncheon, 
but not at dinner. 

According 1 to the usual custom of the house, an 11 o'clock luncheon 
of crackers and milk was offered 5 daws in tin* week. These luncheons 
do not appear in the menu, but tin* amounts of food eaten have lieen 
taken account of in the tables with the other materials. 

The cost of the diet in this study was based upon wholesale rates, at 
which most of the food stuffs used at the school were bought. In 
addition to tin* food materials purchased, the beverages and condiments, 
as coffee, pepper, salt, etc*., used during the whole study cost $3.55, 
or 1.7 cents per woman per day. 

The details of the study follow. 


Tabi.k 1.— Weigh!* and amt of food and nutrient* in dietary study No. la. 


K«km 1 consumed (hiring the entire study (14 days). 


Cost, nutrients, and fuel value of food j*er 
woman jht day. 


Kinds and amounts. 


ANIMAL FOOD. 

Beef: Hump roast, 33.53 pounds. 84.52 (13); shin, 
7.75 pounds, 39 cents (IE): steak, rump, 14.09 
pounds, $1.90 (31); corned beef, 6.88 pounds, 
88 cents (2); dried beef, 3.92 pounds, 90 cents 
(4); soup stock, 2.05 pounds (22); suet. 0.38 
pound, 2 cents (35). Mutton, leg, 1.72 pounds, 

23 rents (48). 

Pork: Fresh, 2.17 pounds, 28 cents (59); salt 
pork, 2.46 pounds, 15 cents (64); l»acon, 0.97 
pound, 14 cents (56); ham. 9.33 pounds, $1.21 
(60); sausage, 3.13 pounds, 38 cents (66); lard, 

0.18 pound. 2 cents (62).. 

Poultry, fowl, 22.34 pounds, $3.13 (75). 

Fish: Cod. salt, 1.88 founds, 24 cents (50); had¬ 
dock, 2.25 pounds, 14 cents (84); halibut, 1.67 
pounds. 36 cents (85); clams, 3.73 pounds. 36 
cents(78); oysters,8.38pound*. $1.42 (93); Fin¬ 
nan haddie, 5.56 founds, 45 e. nts (S3). 

Eggs. 16.47 rounds. $1.54 (105). 

Cream: Thin. 13.46 pounds, $1.56 (113); heavy, 

9.59 pounds, $2.76 (113). 

Milk. 221.63 founds, $5.99 (114). 

Butter, 31.72 pounds, $8.24 (106). 

Cheese: Pale, 1.56 pounds, 23 cents ( 108 ); full 
cream, 0.79 found, 46 cents (111). 


Total animal f«od. 37.85 


c<»*t. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

valuf. 

Dollar*. 

(Y’lit*. 

drum*. 

drum*. 

dram*. 

(Vj lor it*. 

1 8.79 

4.2 

21 

27 


324 

2.18 

1.0 

5 

17 


171 

3.13 

1.5 

m 

7 

6 


81 

2.97 

1.4 

6 

1 

1 

37 

1.54 

. 1 

5 

3 


47 

4.32 

2.0 

1 

9 

•> 

*> 

92 

5.99 

2.8 

16 

19 

24 

329 

8.24 

8.9 

1 

58 


520 

.69 

.3 

1 

•> 


22 

37.85 

17.8 

63 

142 

27 

■ - 

1,623 


















































15 


Taiilk 1. \\ eight* and coM of faxl and nutrient* in dietary study No. la —Continue*!. 


Food consumed during the entire 


Kinds and amounts. 


VEGETABLE FOOD. 


study (I I da 




Cost, nutrients, and fuel value of food per 
woman per day. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 








Cereals: Corn meal, yellow, 2.97 pounds, H cents 
(119); oat breakfast food, 1.52 pounds, 9 cents 
(129); samp, 1.84 pounds, 6 cents (134); wheat 
breakfast food, 3.65 pounds, 29 cents (137); 
shredded wheat, 0.45 pound, 6 cents (113); 
wheat breakfast food, 0.97 pound, 5 cents 
(136); wheat breakfast food, O.(K) pound, 7 
cents (142); flour, bread, 45.41 pounds, gl 

(122) ; flour, pastry, 2.06 pounds, 7 cents (125); 
flour, entire wheat, 3.39 pounds, 14 cents 

(123) ; bread, graham, 0.91 pound, 3 cents 

(145): bread, wheat, 8.55 pounds, 25 cents(117); 
bread, Boston brown, 0.72 pound, 1 cent (144); 
rolls. 0.28 pound, 1 cent (100); crackers, Bos¬ 
ton, 2.70 pounds, 22 cents (151); wafers, salt¬ 
ed, 2.48 pounds, 53 cents (161); cookies, sugar, 
0.31 pound, 3 cents (152); spaghetti, 1.34 
pounds, 13 cents (135).. 

Sugars, starches, and oils: Sugar, brown, 0.20 
pound, 1 cent (162); sugar, cut loaf, 9.30 
pounds, 62 cents (103); sugar, granulated, 24.86 
pounds, 31.36 (103); sugar, powdered, 1.02 
pounds, 0 cents (103); molasses, dark, 9.73 
pounds, 20 cents (105); oil, cotton-seed, 0.50 
pound, 5 cents (170); oil, olive, 1.73 pounds, 36 
cents (171); cornstarch, 0.H6 pound, 7 cents 
(172); tapioca, 0.54 pound, 2 cents (173); Irish 
moss, 0.31 pound (109); chocolate, 0.07 pound 
19 cents (107); cocoa, 0.73 pound, 33 cents 
( 1 « 8 ). 

Vegetables: Beans, Lima, 0.22 pound, 2 cents 
(176); beans, pea, 1.65 pounds, 10 cents (177); 
beans, string (canned), 4.83 pounds, 77 cents 
(179); cabbage, 3.08 pounds, 10 cents (181); 
carrots, 3.81 pounds, 10 cents (182); celery, 
17.66 pounds, 81.13 (183); lettuce, 0.88 pound's, 
70 cents (187); onions, 2.59 pounds, 9 cents 
(189); oyster plant, 2.31 pounds, 20cents (191); 
parsnips, 4.59 pounds, 22 cents (191); peas, 
canned, 6.54 pounds, 63 cents (192); peas, 
split, 1.09 pounds, 6 cents (195); potatoes, 83.34 
pounds, 81.21 (196); potato chips, 1.31 pounds, 
38 cents (197); pumpkins, 8 pounds, 20 cents 
(199); radishes, 1.54 pounds, 20 cents (200); 
spinach, 1.25 pounds, 15 cents (206); succotash, 
canned, 2.28 pounds, 18 cents (208); squash, 
9.50 pounds, 27 cents (207); potatoes, sweet, 
17.48 pounds. 28 cents (198); tomatoes, canned, 
10.72 pounds, 81.33 ( 209); watercress, 0.73 
pound, 10 cents (213). 

Fruits, efc.: Apples, 23.25pounds, 81 cents (214); 
apricots, dried, 1.69 pounds, 32 cents (217); 
bananas, 11.813 pounds, 75 cents (218); dates, 
3.0-1 pounds, 20 cents (230); ligs,0.85 pound, 14 
cents (231): grapes, Catawba, 13.27 pounds, 
81.40 (232); lemons, 6.38pounds, 40 cents (236); 
peaches, canned, 2.41 pounds, 19 cents (239): 
pears, 3.33 pounds, 27 cents (241); prunes, 5.17 
pounds, 47 cents (247); raisins, for cooking, 
0.35 pound, 3 cents (248); raisins, for table, 
0.89 pound, 30cents (248); jelly, barberry, 1.14 
pounds, 9 cents (219); jelly, crabapple, 1.14 
pounds, 9 cents (226); jellv, cranberry, 7.31 
pounds, 47 cents (228); jelly, grape, 1.48 
pounds, 12 cents (233); marmalade, orange. 
0.91 pound, 12 cents (237); nuts, hickory, 2.38 
pounds, 24 cents (253); Knglish walnuts, 0.44 
pound, 18 cents (256); peanuts, 0.97 pound, 6 
cents (254). 

Total vegetable food. 

Total food. 

Beverages, condiments, etc. 


IhAlurs. 


CV nls. 


(I mins. 


arums, drums. < 'a/or it s. 





3.11 


1.5 


19 | 3 128 015 


3.27 


1.5 


1 0 


95 


437 




8.54 

4.0 


2 

49 

246 

6.65 

3.3 

o 

3 

50 

285 

21.67 

10.3 

30 

14 

322 

1,533 

59.42 

28.1 

93 

156 

849 

3,156 

3.55 

1.7 





























































The kitchen and table waste were not weighed during the |>eriod of 
this study, but the nutritive values of the foods were calculated from 
the average composition of the foods as purchased, which nmkenallow- 
ance for portions which are really not edible. Presumably, then, the 
figures given above stand for material which might have been con¬ 
sumed entirely if the family had so desired. 

It will be noticed that both loaves of bread and bread flour are men¬ 
tioned. The bread was almost entirely homemade and was on hand 
ready for use before the observations began. Therefore the bread is 
estimated as such, rather than reduced to terms of raw materials. As 
the loaves were not sufficient in number to last through the whole 
period, flour and other ingredients were weighed in bulk for the 
remainder of the time and were taken account of accordingly. 

DIETARY OF MEDIUM COST (No. 2a). 

The experiment with a diet of medium cost, namely, about 25 cents, 
covered one week only, lasting from January 9 to 15, inclusive. The 
circumstances were the same as in the preceding ease, save that the 
family numbered only 14 women. The total number of meals eaten 

%J V 

was 298, equivalent to 1 woman for 99 days. 

The menus for the entire study follow: 


Daily menu. 

THURSDAY, JANUARY 9. 

• 

Breakfast. —Wheat breakfast food/ 1 bacon, creamed potatoes, wheat bread. 

Luncheon. —Finnan haddie, lx>iled samp, lettuce salad, gingerbread, full-cream 
cheese, Russian tea. 

Dinner .—Clear turkey-stock soup, roast mutton, eecalloped onions, roasted ]x>ta- 
toes, apricot ice. 

FRIDAY, JANUARY 10. 

Breakfast. —Oranges, Hhredded-wheat biscuit, creamed codfish, baked {mtatoes, 
entire-wheat mutiins. 

Luncheon. —Beef loaf, creamed spaghetti, stewed prunes, toasted Boston crackers, 
Russian tea. 

Dinner. —Baked haddock, egg sauce, mashed ]K)tatoes, creamed carrots and (tanned 
I>eas, lettuce salad, salted wafers, apple pie, pale American cheese. 

SATURDAY, JANUARY 11. 

Breakfast . —Oranges, rolled-oat breakfast food, Finland bloaters, creamed toast, 
graham muflins. 

Luncheon. —Rice and mutton croquettes, eecallo]>ed macaroni and tomato, i>op-com 
brittle, Russian tea. 

Dinner. —Split-pea soup, roast veal, Saratoga jM.tatoes, creamed salsify, farina pud¬ 
ding with thin cream. 


a Different kinds were used during the study to give variety. 




17 


SUNDAY, JANUARY 12. 

Breakfast. —Oranges, wheat breakfast food, Boston baked beans, Boston brown 
bread. 

I tinner. —(’lear beef-stock soup, roast fowl, dressing, gravy, boiled rice, lettuce 
salad, frozen-fig pudding, coffee. 

.Sapper .—('reamed veal on toast, bread and butter sandwiches, Norwegian apple 
pudding with thin cream, cocoa. 


MONDAY, JANUARY 18. 

Breakfast. —Oranges, wheat breakfast food, codfish balls, corn bread. 

Luncheon. —Clam chowder, baked beans and lettuce salad, hot wheat rolls, coffee 
jelly with thin cream, Russian tea. 

Dinner. —Clear chicken soup, roast beef rump, creamed lima beans, roasted pota¬ 
toes, sliced oranges and bananas, sugar cookies. 

TUESDAY, JANUARY 14. 

Breakfast. —Bananas, corn-meal mush, creamed dried beef, wheat muffins. 

Luncheon. —Kscalloi>ed fowl and spaghetti, baked mashed potatoes, hot wheat rolls, 
German fried toast with foam sauce. 

Dinner .—Baked beans and tomato soup, meat pie (made from rump roast), roasted 
sweet potatoes, lemon sherbet, sugar cookies. 


WEDNESDAY, JANUARY 15. 

Breakfast. —Oranges, rolled-oat breakfast food, creamed hard-boiled eggs on toast, 
entire-wheat raised biscuit. 

Luncheon .—Cream of lima-beau soup, pork sausages, steamed brown bread, dates 
and peanuts. 

Dinner .—Clear beef-stock soup, beefsteak (rump), boiled samp, escalloped tomato, 
Spanish pickle, lettuce salad, tapioca cream. 


The 11 o'clock luncheon of crackers and milk, served to any who 
desired it, has been included in tin* estimate of cost and food values 
given beyond, though not mentioned in the menu. At breakfast 
milk, cocoa, and coffee were served, and one of the three was taken 
by each member of the family. Heavy cream was used with coffee 
every morning, but at Sunday dinner sugar only was furnished and the 
coffee was served in small cups. Thin cream was always supplied with 
the breakfast cereal. When no substitute is mentioned it is under¬ 
stood that cold graham or wheat bread was served at each meal. At 
breakfast and luncheon butter was served with the bread, but never 
at dinner. When oranges were served at breakfast, half an orange 
was given to each person. When bananas were on the morning bill 
of fare, one was served each member of the family. French dressing 
always accompanied lettuce. 

It was estimated that the diet provided according to the above 
menus would furnish on an average per woman per day 98 grams of 
protein, 123 grams of fat, and 8-18 grams of carbohydrates, and would 
have a fuel value of 2,878 calories. The estimated cost of the diet 
(including food accessories), based upon wholesale prices, was 24.8 
cents per woman per day. 

The details of the study follow. 

25580—No. 129—03-2 



IS 


Tahi.k *J. — Wright* owl eintt of Joint tuul nutrient* in dirtary rtody So. &•. 


K«*od consumed during the entire study (7 day*). 


Ctmi, nutrient*, Mild fuel value of f«**l |*r 
woman per day. 


Kinds and amount*. 


animal food. 


Beef: Hump r»»a*t. 7.88 pound*. 99 cent* (15); 
nunp steak. 8.78 pttunds, 51 cent* (301; aoup 
bone*. 12.04 pound* (21); soup stock, 5.81 
pound* (22), namburg steak, 8.06 pounds, 30 
oenU (251; dried beef. 0.72 pound, 20 cent* (4); 
gelatin, 0.13 pound, 19 cents (6). Veal, loin, 
12.76 pounds. $1.66 (41). Mutton, leg, 9.57 

p tumls, $1.29 ( 48). 

Pork. Bacon,0.87pound, 12cents(55); naltpork, 
0.25 pound (65); sausage. 2.66 pound*, 32 cents, 
(66); lard, 1.3$pounds, 15cents (62). 


Kish: Finland floaters, 4.76 pounds, 15 cents (82); 
haddock, 4.13 pound*, 3:1 cents (84); salt cod, 
1.13 pounds, 15 cents (80); clams (edible por- 


Egg*. 5. 
Butter, 
Milk. 65.53 
Cream: Th 


poun 
in. 11 


pounds, 88 cents (113); heavy, 


Cheese: Full cream, 0.26 pound, 19 cent* (111); 
pale American, 0.25 pound, 4 cents (108). 


1.47 


Total animal food. 16.06 


VKUKTABI.K FOOD. 

Cereals: Shredded wheat, 0.60 pound, 8 cents 
(148); rolled oats, 0.63 pound, 4 cents (131 
wheat breakfast food, 0.39 pound, 2 cents (186 
wheat breakfast food, 0.43 pound,4 cents (137 
wheat breakfast food,0.85pound,2cents(188' 
rice,0.97pound,2cents(188); flour,bread, 19. 

r ounds,42cents(122); flour.pastry. 1.63^pounds, 
cents (125); flour, graham, 0.85 pound, 2 cents 
(124); flour, entire wheat, 0.50 pound, 2 cents 
(123); bread,5.83 pounds,21 cents (147); rolls. 
0.28 pound, 1 cent (159); cookies, sugar, 0.26 
pound, 2 cents (152); crackers, Boston, 1.14 
pounds, 9 cents (164); wafers, salted, 0.26 
pound, 6 cents (161); macaroni, 0.16 pound, 2 
cents (127): samp, 0.76 pound, 2 cents (134); 
spaghetti, 1.10pounds, 11 cents(135); popcorn, 

0.99 pound, 20 cent* (132). 

Sugars, starches, and oils: Sugar, cut loaf, 4.57 
pounds, 30 cents (163); sugar, granulated, 13.87 
pounds, 73 cents (163); sugar, powdered, 0.33 
pound, 2 cents (163); molasses, dark, 2.31 
pounds, 4cents (165); cocoa,0.24pound,9cent* 
(168): oil,cotton-seed,0.11 pound, 1 cent (170); 
oil,olive, 1.16 pounds, 30 cents (170); tapioea, 

0.24 pound, 1 cent (173). 

Vegetables: Beans,pea,0.61 pound,® cents (177); 
beans, lima, 1.24 pounds, 10 cents (176); car¬ 
rots. 1.9N pounds, 4 cents (182); lettuce, 2.08 
pounds, 30 cents (187); onions, 1.44 pounds, 5 
cents (189); peas, canned, 1.10 pounds, 11 
cents (192); Saratoga potatoes, 0.49 pound, 
14 cents (197); potatoes, sweet, 4.55 pounds, 
22 cents (198); potatoes, 33.81 pounds, 54 cents 
(196); salsify, 2.08 pounds, 20 cents (203); 

tomatoes, 6.31 pounds. 39 cents (211).. 

Fruits, nuts, etc.: Apples, 9.49 pounds, 27 cents 
(214): apricots, 0.72 pound, 14 cents, (216); 
bananas. 3.75 pounds. 20 cents (218); dates, 
1.68 pounds, 11 cents, (2301; tigs. 0.25 pound, 
4 cents (231); lemons, 2.25 p>unds, 22 cents 
(236); oranges, 11.70 pounds, 43 cents (238); 

K runes, 1.24 pound*, 11 cents (247); peanuts, 
.78 pound, 5 cents (254); English walnuts, 
0.25 pound. 10 cents 1 256 1. 


2.15 


1.67 


Total vegetable f«ssl. 


Total food... 22.85 


Beverages, condiment*, etc. 0.44 


Cost. 

C<l*t. 

Protein. 

Kat. 

Cnrl**- 

hydmtc*. 

Fuel 

value. 

/W/or*. 

( Ynts. 

Gram*. 

ijrutit*. 

Gnims. 

('nlnrk*. 

5.14 

5.2 

36 

25 


367 

.61 

.6 

2 

15 


142 

1.46 

1.5 

6 

6 


77 

1.03 

1.0 

8 

2 


50 

1.28 

1.3 

3 

3 

. 

39 

2.61 

1.78 

2.7 

1.8 

0.5 

10 

41 


367 

13 

15 

216 

1.93 

1.9 

1 

12 

3 

123 

.23 

.2 

0.5 

1 


11 



1.6 


18 


1.50 1.5 


2.2 


1.7 


119 


93 


38 


1,392 


575 


429 


194 


21 


6.79 

6.9 

27 

13 

271 

22.85 

23.1 

9 4 

131 

289 

0.44 

0.4 








110 


1.3UK 


2,700 














































































19 


In this study the amount of material rejected in the kitchen and at 
tlie table was determined and found to Ik? 15 per cent of the total food 
purchased. But inasmuch as no distinction was made between refuse, 
that is, inedible material, and waste, that is, material that could have 
been eaten but was rejected, no correction for this material has been 
made in the figures as given in the tables. 

According to the final results in the table above, the foods used con¬ 
tained 4 grams less protein, 8 grams more fat, and 51) grams less carbo¬ 
hydrates, and furnished 179 calories less per woman per day than was 
estimated before the experiment began. 


DIETARY OF LOW COST (No. 3a). 

The low-cost diet, which was estimated to furnish food at about 17 

cents per woman per day, covered only three days, namely, March 12 

to 14, inclusive. The average number of persons at the table was 15, 

and the total number of meals served 137, equivalent to 1 woman for 

4(i (lavs. 

%/ 

The menus for the three days were as follows: 


Daily menu. 


WEDNESDAY, MARCH 12. 

Breakfout. —Shredded-wheat biscuit, sausages, hominy cakes with lemon sirup, 
corn bread. 

Luncheon .—Codfish loaf with parsley sauce, baked potatoes, stewed prunes, gra¬ 
ham rolls. 

Dinner. —Split-pea soup, shoulder of mutton (roasted and stuffed), gravy, l>oiled 
samp, esealloped tomatoes, graham bread, lemon sherbet. 

THURSDAY, MARCH 13. 

Breakfast .—Wheat breakfast food, smelts, creamed toast, graham muffins. 

Luncheon. —Clear mutton sjtock soup, beef loaf with brown sauce, steamed brown 
bread, dates and peanuts. 

Dinner. —Beef stew and dumplings, creamed lima beans, boiled rice, sliced bananas 
dressed with lemon juice and powdered sugar. 

FRIDAY, MARCH 14. 


Breakfast. —Rolled-oat breakfast food, creamed codfish, fried commeal mush, but¬ 
tered toast. 

Luncheon .—Baked beans and tomato soup, macaroni with cheese, German potato 
salad, wheat rolls, hot gingerbread, Russian tea. 

Dinner .—Clear beef stock soup, escalloped haddock, lettuce salad, sweet potato 
browned in sugar sirup, steamed wuet pudding (with dates) and lemon sauce. 


The It o’clock luncheon of crackers and milk was offered, as usual, 
to those who cared to take it, and forms part of the amounts that are 
included in the tables. 

The choice of cocoa, coffee, or milk was given each morning at 
breakfast. The cocoa was made with whole milk, and thin rather 


than heavy crwuii was furnished w ith the coffin 1 , tin* t<»j> of (lit* milk 
lieing frequently u>ed. ns milk was bought in large quantities. I liis 
accounts for the small amount of thin cream recorded in tin* tables. 
W hole milk instead of cream was used with tin* cereals at breakfast, 
and sugar was always supplied with cereals and hot lievenige*. When 
no substitute is mentioned cold wheat or graham bread was served 
at each meal as usual. Butter was always served at breakfast and 
luncheon, but not at dinner. Chicken fat was sometimes used instead 
of butter in cooking. Lettuce was dressed, as usual, with seasoned 
olive oil and vinegar. 

It was estimated that the diet according to tlu* menus proposed 
would furnish So grams of protein, 12b grams of fat. and 3CS grams 
of carl>ohydrates per woman per day, and have a fuel value of 2,833 
calories of energy. 

The details of the study are given below. 

Table 3.— Weight* and co*t of food and nutrient* in dietary *tudg No. da. 


Food consumed during the entire study (3 days). 


C<*st, nutrients, and fuel value of food per 
woman per day. 


Kinds and amounts. 


ANIMAL FOOD. 

Beef: Round, lower, 8.25 pounds, 33 cents (29); 
Hamburg steak, 3 pounds, 33 cents (25); 
soup stock, 16 pounds (22); suet, 0.22 pouna, 

1 cent (35). Mutton, shoulder, 8.76 |tounds, 

70 cents (fix). 

Pork: Sausage, 1.25 pounds, 18 cents (66); lard, 

0.18 pound, l cent (82). 

Poultry: Chicken fat, 0.44 pound (73). 

Fish: Cod, Hilt, 1.84 pounds, 24 cents (SO►; had¬ 
dock. 3.00 pounds, 27 cents (84); smelts, 2 

pounds, 11 oenta | iui >. 

Kggs, 1.06 pounds, 15 cents (105). 

Butter, 3.93 pounds, SI.07 (106). 

Milk, 31.72 pounds, 87 cents (114). 

Cream, thin, 0.53 (annul. 5 cents (113). 

Cheese, pale American,0.16 pound,2 cents (108). 

Total animal food. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo- 

hydrates. 

Fuel 

value. 

Iktlltir*. 


Oram*. 

Oram*. 

Oram*. 

OtUtrit*. 

• 

1.34 

3.0 

85 

24 


354 

.19 

.4 

2 

7 


70 

• 



4 


36 

.95 

•2 1 

8 



32 

.15 

.3 

1 

1 


13 

1.07 

2.4 


84 


303 

.87 

2.0 

11 

13 

16 

224 

. 05 

. 1 


1 


9 

.02 











4.64 

10.3 

• 57 

84 

16 

1,041 


VKGETABLK FOOD. 


Cereals: Rice, O.so pound, 7 cents (133); corn 
meal, 1.70 pounds, 5 cents (119); rolled oats, 
0.47 pound, 3 cents (131); hominy,0.42 |s>und, 

1 cent (126); wheat breakfast food, 0.39 pound, 

2 cents (138): shredded wheat, 0.58 pound, 7 
cents (143); flour, bread, 1.74 pounds, 3 cents 

O ; flour, graham, 1.48 pounds, C cents (124): 

. entire wheat, 0.83 pound, 3 cents (123); 
bread, wheat, 6.85 pounds, 20 cents (147); 
samp. 0.60 pound, 2 cents (134); spaghetti,0.50 

pound, 5 cents < U6).. 

Sugars, starches, and oils: Sugar, cut loaf, 0.72 
l»ound, 5 cents (163): sugar, granulated. 7.32 
pounds, 33 cents (163); sugar, powdered, 0.28 
|iound,l cent (163); molasses, dark, 2.20 pounds, 
and molasses, light. 0.89 pound, 6 cents (165); 
cocoa, 0.08 pound,2 cents (168); oil, olive, 0.28 

pound, s oenta < 171).. 

Vegetables; Beans, j>ca, 1.03 pounds, 7 cents 
(177); beans, lima, 1.20 pounns, 8 cents (176); 
carrot*, 0.26 pound, 1 cent (182); celery, 0.?2 
pound, 9 cents (183); lettuce, 0.89 pound, 7 
cents (187); onions, 0.14 pound, 1 cent (189); 
parsley, 1 cent; peas, split, 0.44 pound, 1 cent 

J 195); potatoes, sweet, 1.26 pounds, 10 cents 
198); potatoes, white, 10.18 pounds, 16 cents 
196); tomatoes, canned, 6.75 pounds, 38 cents 
(209); turnips, 0.88 pound, 4 cents (212). 


.64 


.54 


1.03 


1.4 


1.2 


2.3 


11 2 


1 3 




72 


360 


106 


455 


38 


202 



























































Table 3.— 11 eights and rout of food and nutrient* in diet a n/ xtudy No. So —Continued. 


Food consumed during tin* entire study (3 days). 


Cost, nutrients, and fuel value of food per 
woman per day. 


Kinds Hinl amounts. 

Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

VEGETAhlk food— continued. 







Fruits, nuts, etc.: Bananas, 4 pounds, 19 cents 

Dollar*. 

Cent*. 

Gram*. 

Gram*. 

Gram*. 

(Vi lories. 

(218); dates, 2 pounds, 10 cents (230); lem¬ 
ons, 1.69 pounds, 9 cents (236); prunes, 1.50 
pounds, 7 cents (247); peanuts, 0.66 pound, 

4 cents (254) . 

0.49 

1.1 

2 

3 

25 

135 


Total vegetable food. 

2.70 

6.0 

22 

10 

241 

1.142 





Total food. 

7.34 

16.3 

79 

94 

257 

2,183 


Beverages, condiments, etc. 

.27 

.6 









In this experiment the amount of materials rejected in the kitchen 
and at the table was 11 per cent of the total food purchased; hut as it 
includes both refuse and waste, no deduction can he made for amounts 
of nutrients wasted. 

The food actually supplied during this period furnished practically 
just the amount of protein, hut less than the amounts of the other food 
elements and energy estimated for the proposed menu. 


DIETARY OF HIGH COST (No. 4a). 

The most expensive of the four diets, costing 53 cents per person 
per day, was supplied in a study which covered three days, namely, 
April 30 to May 2, inclusive. It was especially desired in this case to 
observe the kind of food for which the unhampered purchaser natu¬ 
rally spends the most money, to discover which of the three nutritive 
elements, if any, would be used in excess under the circumstances, 
and to compare the percentage of waste with that observed in the 
other dietaries of lower cost. 

i 

The menus for the three da vs were as follows: 


Daily menu. 

WEDNESDAY, APRIL 30. 

ftreakfast. —Strawberries, shredded-wheat biscuit, broiled bluefish, potato balls 
with parsley dressing, popovers. 

Luncheon .—Fricasseed oysters in eroustades, stuffed potatoes, peas, Roman lettuce 
salad with full cream cheese, coffee. 

Dinner .—Clear barley soup, braised fowl with mushroom sauce, boiled rice, aspar¬ 
agus, lettuce salad, cheese wafers, orange bomb glace, angel cake. 

THURSDAY, MAY 1. 

Dreukfuxt. —Oranges, rolled-oat breakfast food, eggs poached in cream (s?rved on 
toast), white corn bread. 


















































Lunrheon .— Cream of corn noup with popcorn, minion cream* with mure holhin- 
daisc, |>otato row***, hot graham rolln, ntr»wU*rry quern of puddingB with thin rtvani. 

Dinner .—Victoria (chicken noup), broiled nhad roe with maitre d’hote! sauce, 
horeeradiah mndwicliee, roast beef (rump), Yorkshire pudding, masted )K>tatoc«, 
creamed turnips, June fruit salad, Camenibert cheese canapes, ooflw. 

FRIDAY, MAY 2. 

lireakfaM .—Grape fruit, wheat breakfast food, rump steak (garnished with water 
cress), baked |>otatoes, buttered toast, orange marmalade. 

Luncheon .—Cream of asparagus soup, ragout of duck, lettuce and orange salad, 
brown bread sandwiches filled with cream cheese and watercress, wheat-bread sand¬ 
wiches filled with cucumbers dressed with maitre d*hotel butter, caramel charlotte 
russe. 

Dinner .—(dear tomato soup, broiled mackerel garnished with lemon and parsley, 
cucumbers with French dressing, potatoes with maitre d’hotel dressing, spinach on 
toast, chicory salad, cheese croquettes, tutti-frutti ice cream, coffee. 

Heavy cream was served with coffee in the morning. Thin cream 
was furnished with cereals and with strawberries at breakfast, and was 
used for poaching the eggs. At 11 o'clock a luncheon of milk and 
crackers not mentioned in the menus was served, and the amounts 
eaten have been included in the tables. Butter was served at table in 
the morning and at noon, and was freely used in cooking. When no 
substitute is mentioned white or graham bread was served at each 
meal. Plain salads were dressed with seasoned olive oil and vinegar. 

The nutritive value of the proposed menu was calculated as usual, 
but these figures are omitted, as the menu actually served differed 
verv materially from the one on which the calculations were based. 

The details of the study follow. 


Tahi.k 4.— 1! ’eif/ht* and co*t of food and nutrientx in dietary Hindi/ Xo. Ja. 


Food consumed during whole study (It days). 


Cost, nutrients, and fuel value of food per 
woman per duy. 


Kinds and amounts. 


ANIMAL Knot). 

Beef: Roa»t, rump, 4.69 i*ounds, 71 cents (15): 

steak, rump,2.7 |>ounds, 42cents (30). 

Pork,etc.: Lard,0.06 pound (62). 

poultry: Duck,3.65 pounds,73 cents (74); fowl, 

('• ii pound*96eenta(76). 

Fish: Bluefiah, 2 88 pounds,35cents (77)1 mack¬ 
erel, 3.5 pounds, 64 cents (92); oysters, 3.1 
pounds.53 cents (93); salmon, 1.63 pounds,29 
cents (95); shad roe, 1.19p<muds,50cents (100). 

Eggs, 8.13 pounds, 81.10 (105). 

Butter,7.88pounds,f2.67 (106). 

Cream: Heavy,6 pounds. 91.50 (113>; thin,3.19 

ttounds.36 cents (113). 

Milk,36.28 pounds,$1.16 (114)... 

Cheese: Plain,0.85pound,5 cents (108); cream, 
0.58 jMiund, 33 cents (111): CamcmDert, 0.16 
js >und, 6 cents (109)... 

Total animal food... 


Cost. 

Cost. 

Protein. 

Fat. 

Cartxv 

hydrates. 

Fuel 

value. 

Ihillur*. 

('ml*. 

Gram*. 

Gram*. 

Gram*. 

Calorie*. 

1.13 

2.7 

12 

15 


182 




1 


9 

1.69 

4.0 

15 

17 


211 

2.31 

5.5 

15 

5 

1 

109 

1.10 

2.6 

10 

8 


111 

2.57 

6.1 

1 

7 


66 

1.86 

4.4 

3 

18 

5 

192 

1.16 

2.8 

13 

16 

20 

274 

.43 

1.0 

3 

4 

. 

48 

12.25 

29.1 

72 

91 

•v-— 1 - 

26 

1,202 
















































Table 4.— 11 eight# and cost of food awl nutrients in dietary study No. 4a — Continued. 


Food consumed during whole study (3 days). 




Cost, nutrients, and fuel value of f«x>d per 
woman per day. 


Kinds and amounts. 


Cost. 


VEGETABLE FOOD. 


Cereals: Barley,0.1 pound (116); rice,0.54pound, 
3 cents (133); Hour, bread, 4.72 pounds, 10 cents 
(122); flour,graham,2.43 pounds,6cents (124); 
corn meal, yellow, 0.24 pound, 1 cent (120); 
corn meal, white, 0.49 pound, 2 cents (119); 
rolled oats, 0.47 pound, 3 cents (131); wheat 
breakfast food, 0.38 pound, 2 cents (138); 
shredded wheat, 0.5 pound, 6 cents (143 1 ; 
bread, white, 9.35pounds, 28cfents (147); bread, 
graham, 2.21 pounds, 0 cents (145); crackers, 
Boston, 0.24 pound,2eents (154); salted wafers, 

0.31 pound, 7 cents (101).. 

Sugars, starches, etc.: Sugar, granulated, 5.37 
pounds,29cents (163); sugar, loaf,1.44 pounds, 
10 cents (163); sugar, powdered, 0.96 pound, 

6 cents (163); molasses, 2 pounds, 4 cents (165); 
olive oil, 1.3 pounds, 33 cents (171); honey, 
0.21 pound, 12 cents (164); cocoa, 0.16 pound, 

7 cents (168). 

Vegetables: Asparagus, 5.26 pounds, 90 cents 

(174); corn, canned, 1.3 pounds, 14 cents (184); 
cucumbers, 3.5 pounds, 50 cents (186); lettuce, 
1.55 pounds, 16 cents (187); mushrooms, 0.52 
pound. 38 cents (188); onions, 0.69 pound, 
2 cents (189); parsley, 5 cents; peas, 3.63 
pounds, 28 cents (193); potatoes, 23.48 pounds, 
43 cents (196); romaine, 0.81 pound, 25 cents 
(202); turnips, 3.16 pounds, 10 cents (212); 

water cress, 0.28 pound, 10 cents (213). 

Fruits, nuts, etc.: Almonds, 0.11 pound, 4 cents 
(252); candied fruit, 0.94 pound, 32cents (220); 
grape fruit, 5.87 pounds, 80 cents (234); ba¬ 
nanas, 1.41 pounds, 6 cents (218); lemons, 1.44 
pounds, 9 cents (236); oranges, 9.69 pounds, 
29 cents (238); orange marmalade,0.50pound, 
6 cents (237); peanuts, salted, 0.53 pound, 37 
cents (255); pineapples, canned, 2.75 pounds. 
38 cents (244); strawberries, 5.% pounds, $1.75 
(250) . 


Dollars. 


0.76 


1.01 


3.31 


4.16 


Cost. Protein. Fat. 


Carbo- Fuel 
hydrates. ( value. 


Cnils. drains, drains, drams. 


1.8 


2.4 


7.9 


9.9 


24 


17 


14 


l 'alnrirs. 


119 


101 


43 


737 


533 


361 


224 


Total vegetable food. 

Total food. 

Beverages, condiments, etc 


9.24 

22.0 

46 

24 

364 

1,855 

21.49 

51.1 1 

118 

115 

390 

3,057 

1.12 

3.0 .. 








In spite of the fact that the amounts of materials rejected at the 
table and in the kitchen were as large in this as in either of the other 
studies, the quantities of nutrients and energy in the food used in this 
study were still very large, being actually greater than is called for 
by the common dietary standard for a man at light to moderate mus¬ 
cular work. . 

CONCLUSIONS. 

Two of the experimental studies were carried on for only three 
davs; the other was continued for a week, and the study under the 
usual conditions for two weeks. It would have been more satisfactory 
to have made all the studies of at least a week's duration, but it was 
not practicable. However, the results of the investigations as a whole 
are quite satisfactory; and while they are not sufficient to warrant final 
conclusions, some interesting deductions may be drawn from them. 




















































24 


The result** of tin* four studies are summarized in tin* following table, 
which includes for the sake of comparison the quantities of nutrients 
as estimated from the proposed menus in two studies: 


T able 5. — Nummary of mailt* o f dietary Hindi** of Hinton Nehool of llonsekt ejiing. 



('out. 

Protein. 

Fat. 

Carl»o- 

hydrates. 

Kiierjcy. 

I’huaI diet. 

Ont*. 

28.1 

(inim *. 
y3 

(frit hi*. 
156 

Grams. 

iwy 

( \Uurir*. 
3.156 

Diet of medium cost: 

Food estimated. 

y k 

123 

31K 

2.878 

Food served. 

23.1 

ta 

131 

2*y 

2,700 

Diet of low eotd: 

Food estimated . 

60 

126 

348 

2,833 

Food served. 

16.8 

7y 

yi 

257 

2.183 

Diet of high eust. 

51.1 

118 

115 

390 

3,057 





The quantity of protein in tin* diet of tin* group under the usual 
conditions of the school was practically the same as that of the com¬ 
monly accepted standard for women at light to moderate muscular 
work, hut the quantity of energy was more than 25 per cent above that 
of the standard, owing to the fact that the amounts of fat and carbo¬ 
hydrates in the diet were rather libera’. 

m/ 

As compared with the results of dietary studies made elsewhere, the 
cost in this study, 28 cents per woman per day, was rather high, espe- 
cia ly in view of the fact that much of the food was bought at whole¬ 
sale rates. In the average of 18 studies of professional men's families 
made in different parts of the country the diet, which was purchased 
at re tail* cost only 2d cents per man per day, while it supplied 108 
grams of protein and 3,300 calories of energy. In seven studies made 
in New York C ity the diet, which was believed to be rather expensive, 
cost on an average, at retail prices, 20 cents per man per day, and fur¬ 
nished 138 grains of protein and 3,747 calories of energy. In a dietary 
study with a women students' club at North Dakota Agricultural Col- 
lege rt the cost of the diet was only 14 cents per woman per day, yet 
the food supplied 70 grams of protein and 2,705 calories of energy per 
woman per day, and in a study at Lake Erie Co lege" food costing 18 
cents supplied 78 grams of protein and 2,835 calories of energy per 
woman per day. 

When the expenditure for food was limited to a moderate sum, 
under the experimental conditions in the studies at the School of 
Housekeeping, the cost per woman per day was 23 cents, or just 
5 cents less than in the study under usual conditions. The food 
used in this study supplied almost exactly the same quantity of 
protein, but 450 calories of energy less per woman per day than was 
found in the regular dietary. As regards the dietary of medium cost, 
it may l»e slid in general that the meals were pleasing and satisfactory 


a l\ S. Dept, Ajrr., Office of Kxj>eriim*nt Stations Bui. HI. 



















25 


to the family. That they were sufficiently nourishing is shown by 
their calculated food value as compared with the commonly accepted 
standard and by the continued good health of the family. 

The results of this study as compared with that of the dietary under 
usual conditions suggest wlr.it it is possible to do in the way of decreas¬ 
ing tin* cost of the diet by careful planning. The ordinary diet, while 
not strictly limited in cost, was provided by a person with a general 
knowledge of the relations between cost and nutritive value; yet the 
diet of smaller cost was quite as satisfactory and could easily have 
been made equal to the other in fuel value, as it was in protein, with¬ 
out adding anything to the cost. 

In the dietary of low cost the expenditure per woman per day was 
only 16 Cvmts, and the food suppli. d only 7d grams of protein and 
2,L83 ealori s of energy. These quantities are considerably lower than 
in either of the preceding studies. The low cost was secured largely 
by using less expensive food materials than were usually purchased. 
In some cases the kinds of food were different from those ordinarily 

V 

used, as for ins'ance cheaper cuts of meat, while in other cases the 
kinds of food were similar in kind to those to which the family was 
accustomed, but were of a cheaper grade. 

With regard to the daily fare in this study, it may be said that while 
it was certainly nourishing and was readily accepted by those inter¬ 
ested in the experimental side of the work it did not find fayor with 
the larger portion of the family, who had no special interest in the 
investigation and preferred a more elaborate menu. Assuming that 
these latter young women are fairly representative as regards their 
likes and dislikes, it would seem that this grade of food can not be 
recommended as satisfactory for boarding schools. 

Of all the diets the most expensive was the one preferred by those 
not particularly interested in the experimental side of the study. In 
this case the food cost 51 cents per woman per day, and the quantity 
of protein supplied was more than 25 per cent larger than that of the 
regular dietary, though the quantity of energy was a tritle smaller, 
owing to the fact that the amount of fat eaten was rather small. The 
increase in the quantity of protein was due largely to the use of larger 
quantities of animal foods, such as eggs, dairy products, and various 
kinds of meat. There is a very common tendency, when the expendi¬ 
ture for food is practically unrestricted, to increase the amounts of 
this class of food materials, which are all more or less rich in protein, 
and which are at the same time relatively expensive. These and fancy 
foods and out-of-season articles always raise the cost of the diet out of 
proportion to the actual nutritive value. 

It will be noticed that in the two studies in which the quantities of 
nutrients of the proposed diet were estimated these differed some¬ 
what from the quantities in the foods actually used. In both cases 


there was practically an agreement lietwuen tin* quantities of protein 
as estimated and as used. In the diet of medium cost the quantities 
of fat were as close as could Ik* expected, hut the amount of carbo¬ 
hydrates in the food used was appreciably smaller than in the estimate. 
In the diet of low cost the quantities of both fat and carbohydrates in 
the food used were noticeably smaller than the estimated amounts. 
These differences are not surprising, nor altogether unexpected, and 
there are several reasons for them. For instance, it was impossible to 
anticipate, in every case, the mental effect produced upon tin* family. 
The appetites of some were undoubtedly affected by the knowledge 
that their food was being studied and was of a definite cost. Neither 
could those making the study know, in detail, the personal tastes and 
exactions of all the members of the family, and it appeared that they 
differed widely in their acceptance of certain flavors and methods of 
serving. It was also impossible to control the amount of muscular 
exercise taken, and, hence, this was irregular both in character and 
amount. The possible effect of weather upon appetite was another 
uncertain factor which must be recognized. These are some of the 
elements which account for unexpected variations in quantities eaten. 
The results of the investigation as a whole show plainly the impossi¬ 
bility of providing a universally satisfactory bill of fare, as long as 
the attitude of people toward their food is so largely a question of 
personal whim. They do show, however, that it is possible to pro¬ 
vide a diet of a definite cost which may vary within rather wide limits 

• •» • 

and which shall at the same time supply the protein and energy called 
for by the commonly accepted dietary standards. 


A DIETARY STUDY AT THE BOSTON SCHOOL OF 

HOUSEKEEPING, 1901. 

By Susannah Usiier, S. F>., 

Instructor, Boston School of Housekeejring, 

AND 

Bertha M. Terrill. 

INTRODUCTION. 

For instruction in the practical application of dietary studies, a class 
at the Boston School of Housekeeping was required to plan menus for 
its own meals for one week, the cost of the food materials not to 
exceed 25 cents per woman per day, and the diet for the week to fur¬ 
nish on the average the daily quantities of nutrients and energy called 
for by the commonly accepted standard for a woman performing a 
moderate amount of muscular work, i. e., 90 grams of protein and 
2,450 calories of energy. A summary of this experiment which was 
carried on under the direction of the instructors and fellows of the 
Boston School of Housekeeping in 19ol has been already published. a 
A detailed account of the work follows: 

After the menus had been decided upon and a day for the beginning 
of the study was fixed, account was taken of all the food materials on 
hand before the study began. Record was also kept of all those pur¬ 
chased during the w r eek. From the sum of these the quantities left 
on hand at the close were deducted and the difference taken as the 
amounts used during the study. None of the foods was analyzed. 
The nutritive value of all food materials was assumed from the aver¬ 
ages for similar articles given in a previous publication of this Office.* 
The percentages of nutrients assumed for the food materials are given 
in Table 29 of the Appendix. 

This study continued seven days during the latter half of April, 1901, 
the season being cold and very backward. The family or group in¬ 
cluded in the study consisted of 16 women students. They were not all 
present at every meal, while at several meals there were guests. As 
is usual, an account was kept of the number of persons present at each 
meal, and from such data were calculated the equivalent number of 
meals for one person and the equivalent number of days. Thera were 
297 meals served, which was equivalent to one woman for ninety-nine 
days. 

« The Cost of Food. Mrs. Ellen H. Richards, Boston, 1901, p. 111. 
b U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 

27 




28 


DAILY MENUS. 

Experience Imd taught what dishes would he tolerated and what 
would Ih* refused hy tin* ineml>ersof the class, and those* preparing the 
menus governed themselves accordingly. 1 he menus selected are 
given hclow. Doubtless the absence of some common dishes is due 
to the preparation of a “black list" by tin* class a few days before 
tin* study began. 

8 TO DAY. 

Breakfast, —Wheat breakfast food," linked U*aii8, brown bread, coffee, wx'oa, or 
milk. 

Luncheon. —Brown ami white bread sandwiches, sliced oranges, cake, cocoa. 

Dinner. —Soup, saltines, roast fowl (stuffed), hominy, cranl>errie8, lettuce salad 
with French dressing, ict* cream, cake. 

MONDAY. 

Breakfast. —One-half shredded-wheat biscuit, ladled egg, graham muffins, apple 
sauce, coffee, cocoa, or milk. 

Luncheon. —Hashed chicken on toast, fried hominy, cookies, stewed apricots, tea. 

Dinner. —Soup with rice, rib-roll roast, Irish potatoes (mashed), tomatoes, lemon 
jelly, with bananas and nuts. 

TUESDAY. 

Breakfast. —One-half orange, wheat breakfast food, creamed codfish, corn-meal 
muffins, coffee, cocoa, or milk. 

Luncheon. —Vegetable soup, omelet, brown lx»tty, cream. 

Dinner. —Split-pea soup, veal roast, Irish pototoes, (Teamed onions, lettuce salad, 
saltines, cottage pudding, chocolate sauce. 

WEDNESDAY. 

Breakfast. —Wheat breakfast food, cream toast, bacon, baked apples, coffee, cocoa, 
or milk. 

Luncheon. —Irish stew with dumplings, fruit salad, cookies, cocoa. 

Dinner. —Chicken soup, roast leg of mutton, jxjtatoes, beets, Norwegian dessert. 

THURSDAY. 

Breakfast. —One-half orange, wheat breakfast food, hash, dry toast, coffee, cocoa, 
or milk. 

Luncheon. —Creamed potatoes, sausage, raised rolls, nut cake, prunelles, tea. 

Dinner. —Soup, chicken and veal pie, peas, orange salad, saltines, cracker pudding, 
cream. 

FRIDAY. 

Breakfast. —One-half orange, oatmeal, creamed dried i>eef, corn cake, coffee, cocoa, 
or milk. 

Luncheon. —Fish chowder, rice and mutton croquettes with tomato sauce, salted 
peanuts, dates. 

Dinner. —Tomato soup, baked haddock, hollandaise sauce, mashed potatoes, lima 
beans, lettuce salad, saltines, suet pudding, lemon sauce. 

SATURDAY. 

Breakfast .— One-half orange, wheat breakfast food, fish hash, date muffins, coffee, 
cocoa, or milk. 

Luncheon. —“English monkey” (a sort of cheese souffle) on toast, vegetable salsul, 
baking-j)owder biscuit, chocolate. 

Dinner. —Bean soup, Hamburg steak, baked potatoes, carrots and peae, lettuce 
salad, saltines, chocolate pudding with hard sauce. 


n Several kinds were used during the study to give variety. 





DETAILS OF THE DIETARY STUDY (No. 5a). 


1 hr details of the dietary study are »eivcn in the following table: 

I able (>.— Weights ntul (v*t of food and nutrients in dietary study No. 5a. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food j>er 
woman per day. 


Kinds and amounts. 


ANIMAL POOD. 

Beef: Kih roll, 7 pounds, 88 cents (10); shank. 9 
jsrnnds, 45 cents (17); dried, 1.13 pounds, 34 
cents (4); suet. 0.41 pound. 2 cents (35); gela¬ 
tin, 0.13 pound. 10 cents (6). Veal, loin, 4.63 
pounds, 60 cents (41). Lamb, leg, 9.06 pounds, 

$1.18 (54). 

Poultry: Fowl, 14.13 pounds, $1.84 (75). 

Pork: Salt pork,0.45 pound, 5 cents (65); bacon, 
1 pound, 15 cents (55): ham steak, 3.38 pounds, 
37 cents (70); sausage, 2 pounds, 24 cents (66); 

lard, 0.42 pound, 4 cents (62). 

Fish: Cod. fresh. 4.25 pounds, 26 cents (79); cod. 
salt, 0.9 pound, 11 cents (80); haddock, 8 

pounds, 48 cents (84). 

Kggs, 7.5 pounds, 85 cents (105). 

Butter, 12.28 pounds $3.07 (106). 

Milk, 84.7 pounds, $2.31 (114). 

Cream, 3.78 pounds, 44 cents (113). 

Cheese, 0.33 pound, 5 cents (108). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Oatmeal, 0.56 pound, 3 cents (130); 
wheat breakfast food, 0.56 pound, 7 cents 
(136); wheat breakfast food, 0.56 pound, 7 
cents (137); wheat breakfast food, 0.56 pound, 
7(tents (138); wheat breakfast food, 0.56pound, 
7 cents (139); shredded wheat, 0.34 pound, 5 
cents (143); wheat breakfast food, 0.56 pound, 
7 cents (141); hominy, 1 pound, 3 cents (126); 
rice, 0.5 pound, 5 cents (133); flour, bread, 
27.28 pounds, 67 cents (122); flour, pastry, 4.66 
pounds, 11 cents (125); corn meal, 3.69pounds. 
7 cents (119): graham meal, 0.75 pound, 2 
cents (124); Boston crackers, 0.91 pound, 7 
cents (154); saltines, 1.94 pounds, 29 cents 

(Ml)... 

Sugars, starches, and oils: Sugar, granulated, 
15.69 pounds, 87 cents (163): sugar, powdered. 
0.31 pound, 6 cents (163); sugar, lump, 2.63 
pounds, 18 cents (163); molasses, 2.75 pounds, 
9 cents (165); chocolate, 0.38 pound. 14 cents 
(167); cocoa, 0.31 pound, 18 cents (168); olive 

oil, 0.78pound, 31 cents (171). 

Vegetables: Beans, lima (dry), 0.83 pound, 
6 cents (176); beans, pea, 0.7 pound, 6 cents 
(177); beets, 3.5 pounds, 12 cents (180); carrots, 
2.27 pounds, 7 cents (182); lettuce, 7 pounds, 
$1.25 (1.87); onions, 2.53 j>ounds, 7 cents (189); 
peas, canned, 6 pounds. 45 cents (192); peas, 
split, 0.56 pound, 6 cents (195); potatoes, 27.21 
pounds, 55 cents (196); tomatoes, canned, 4 
pounds, 17 cents (209); turnips, 0.55 pound, 1 

cent (212).. 

Fruits, nuts etc.: Apples, 9.13 pounds, 27 cents 
(214); apricots, 0.75 pound, 11 cents (216); ba¬ 
nanas, 1.2 pounds, 6 cents (218); cranberries, 
1.5 pounds, 9 cents (227); currants, dried. 0.16 
pound, 4 cents (229): dates. 2.28 pounds, 11 
cents (230); lemons, 3 pounds, 25 cents (236); 
oranges, 6.75 pounds, 65 cents (238); prunelles. 
0.5 pound, 7 cents (246); raisins, 0.31 pound, 3 
cents (248); peanuts (meats), 1.69 pounds, 14 
cents (255); walnuts (meats), 0.56 pound, 26 
oenta j •?). 

Total vegetable food. 

Total food. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

Cents. 

drams. 

drams. 

drams. 

(Maries. 

3.57 

3.6 

24 

19 


265 

1.84 

1.9 

9 

8 


107 

.85 

.9 

4 

14 


141 

.85 

.9 

6 



24 

.85 

.9 

4 

3 


43 

3.07 

3.1 


48 


427 

2.31 

2.3 

13 

16 

' 19 

270 

.44 

.4 


3 

1 

31 

.05 


1 

1 


13 







13.83 

14.0 

61 

112 

20 

1,321 

1.74 

1.8 

23 

4 

150 

728 

1.82 

1.8 

1 

5 

94 

425 

2.86 

2.9 

6 

1 

32 

161 







2.07 

2.1 

3 

* 

21 

141 

8.49 

8.6 

33 

15 

297 

1,455 

22.32 

22.6 

94 

127 

317 

2, 776 

.84 

.8 


. 









Beverages, condiments, etc. (cost) 












































































Iii planning this dietary tin* estimates were made for a family of 
six and were multiplied to suit the existing case. The final results 
{riven in the table al>ove agreed very well with the estimates. The 
meals provided were quite satisfactory. Only two of the persons 
found any of them wholly unsatisfactory, and all declared that they 
“bought no more candy than usual;" that is, they did not have any 
special desire to supplement their diet with extra sweets. Phis was 
very gratifying in view of tin* difference in favor of the cost of this 
diet as compared with that of their usual fare. 


CONCLUSIONS. 

Judging by this study it seems fair to say that a reasonably satisfao- 
tory dietary of moderate cost, which will supply the necessary nutri¬ 
ents and energy, can be provided when sufficient care is given to 
planning a menu and selecting the food. It is a matter of common 
experience that it is easier to provide a diet for a given sum when the 
family is rather large, since it is possible to buy advantageously when 
large quantities are purchased and the amount of refuse and kitchen 
and table waste is believed to be proportionally smaller. Further 
studies are, of course, needed before general deductions can be drawn, 
but in view of the facts brought out by the present study in connec¬ 
tion with the results of general experience and previous investigations 

it seems fair to say that the cost of the daily fare may be often dimin- 
— * • • 

ished by intelligent planning of the menu in such a way that a reason¬ 
able proportion of moderate-priced foods is used and other justifiable 
economies are practiced without making the diet so plain that it is 
unattractive. 

The latter fact has been illustrated on a preceding page of this 
bulletin (see page 24) in a comparison of the ordinary diet of the 
school with a diet quite as satisfactory and potentially equal in nutri¬ 
tive value, but costing over 2<> per cent less. The present dietary was 
almost identical in cost and nutritive value with the more economical 
of the two just referred to. 


DIETARY STUDY AT THU BIBLE NORMAL COLLEGE, 1902. 

By Bertha M. Terrill, 

Profexsor of Home Economic*, Hartford School of Religious Pedagogy. 

INTRODUCTION. 

In February, 1902, the students of the Bible Normal College, situ¬ 
ated then in Springfield, Mass, (now in Hartford, Conn., and affiliated 
with the Hartford Theological Seminary and designated School of 
Religious Pedagogy), voted to save a sum of money, which they desired 
to raise for a special object, by reducing the cost of their table board. 
They had been paying #9, per week for table board at the time, or very 
nearly 48 cents per person per day, which of course included the cost 
of fuel, ])reparation, and service, estimated to be 10.6 cents per person 
per day. Learning that it has been found possible to provide a balanced 
and nourishing diet for 10 cents per man per day for the raw food, 
they entered eagerly into an experiment with a diet to cost that amount 
for food materials only, the cost of preparation, et<‘., to remain the 
same as before, making the total cost of the daily food as served 20.6 
cents per person, or 22.4 cents less than their ordinary diet. There 
were 30 students interested in this project, and it was planned to con¬ 
tinue the investigation three days, as this would suffice to save the £20 
desi red. 

It was believed that the results of a dietary study of the family 
during this period would be of some value, as showing some of the 
possibilities of a practical application of the results of nutrition inves¬ 
tigations. The meals provided were enjoyed, and at the end of three 
days, although the desired sum had been saved and there was no longer 
this incentive, all the persons concerned were sufficiently interested in 
the trial to ask to have it continued three days longer when they 
learned that the results for such a period would be of considerable 
more value from a scientific standpoint than those of a study carried 
on for three days only. The details of the investigation are given 
herewith. 

METHODS. 

The method of conducting the investigation was essentially the same 
as that usually followed. After a study of the available food supply 
and the cost of food in the local market, menus were prepared which 

it was believed would be fairly satisfactory and which would fulfill 

31 


tho requirement* tus regnrds eost and nutritive value, The amount* 
of tin' various materials which it was calculated would he required 
during the period were then set aside to he used as needed, the plan 
In'ing t<> provide generously of the chief and less exj>ensive dishes, 
with enough of the more expensive foods to give the needed variety. 
Whatever material was left at the close of the study was subtracted 
from the amount provided and the ditference was assumed to represent 
the amount used. Generally speaking, this estimated amounts proved 
amply sufficient, hut it was found necessary during the study to pur¬ 
chase some articles in addition to those planned for, and all such foods 
were also included in estimating the total amounts eaten. 

None of the foods was analyzed. The composition of all hut two 
of the different articles was assumed from average values for similar 
food materials." The composition of the chocolate candy (fudge) was 
calculated from that of the materials used in making it, and thecomjM)- 
sition of apple jelly was taken from a compilation not yet published. 
The assumed values for the composition of the materials eaten in this 
study are included in Table 21* of the Appendix. 


DAILY MENUS. 


The menus for the different days covered by the study 

V %/ 

follows: 


SATURDAY, FEBRUARY 8. 


were as 


Breakfast. —Oatmeal ami top of milk, fish oaken, toast (with a little butter), prunes, 
milk and cereal coffee. 

Dinner. —Beef soup, croutons, leans (baked with pork), brown bread, apricot 
shortcake. 

Sujtper. —Sandwiches (cheese and jelly), white and graham bread (no butter), 
sliced bananas, milk. 

SUNDAY, FEBRUARY 9. 

Breakfast. —Corn-meal mush and top of milk, baked lK*ans, buns, milk and cereal 
coffee. 

Dinner. —Split-pea soup and crackers (erisjed), potted l>eef, brown same, lraked 
potatoes, bread, rice with milk and sugar. 

Supper.— Brown-bread sandwiches (with a little butter), white-bread sandwiches 
with date and peanut filling without butter, cocoa, popcorn salted. 

MONDAY, FEBRUARY 10. 

Breakfast. —Oatmeal with top of milk, cream toast, cereal coffee. 

Dinner. —Baked-bean soup, crisp crackers, Hamburg steak balls, brown sauce, 
hominy, turnip, jeanuts and dates. 

Supper. —Potato and l>eet salad, gingerbread, cheese, bread, milk. 


TUESDAY, FEBRUARY 11. 

Breakfast .—Wheat breakfast food and dates, creamed codfish, muffins (with little 
butter), milk and cereal coffee. 

Dinner .—Beef stew with biscuits, bread pudding, bread. 

Supper .—Seal loped meat and potato, bread (with butter), prunes, chocolate candy 
“fudge.” 


°U. 8. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 




33 


WEDNESDAY, FEBRUARY 12. 

Breakfast. —Oatmeal with top of milk, hash, corn cake, milk and cereal coffee. 

burner .—Vegetable soup, croutons, baked stuffed beef’s heart, brown sauce, rice, 
cornstarch blanc mange, caramel sauce. 

Supper .—Potato and celery salad, white and graham bread, fried corn-meal mush, 
sirup. 

THURSDAY, FEBRUARY 13. 

Breakfast. —Corn-meal mush with top of milk, hashed meat on toast, milk and 
Cereal coffee. 

Dinner .—Salt salmon, drawn butter sauce, baked potatoes, parsnips, bread, evapo¬ 
rated apple shortcake. 

Supper .—Cold sliced beef’s heart, creamed potatoes, cocoa, bread (white and 
graham), ginger snaps. 


DETAILS OF THE DIETARY STUDY (No. 6a). 

The family in this experiment consisted of 30 students—26 women 
and 4 men—■ranging’ in age from 25 to 45 years. ( onsidering the 4 men 
as equivalent to 5 women as regards food consumption, the family for 
six days was equivalent to 186 women for one day. 

The amounts, cost, and nutrients of the food eaten are given in the 
table following. The numbers in parentheses following each food 
material in the table refers to the composition given at the same num¬ 
ber in Table 20 in the Appendix. 


Table 7. — Weights ami cost of food and nutrients iu dietary study Xo. 6a. 


Hood consumed during the entire study (6 days). OM - nutrlent8 - *|£ r S.™ tae 


woman 


Kinds and amounts. 


ANIMAL FOOD. 


Beef: Hearts. 11 pounds, 38 cents (7): round, 
10.5pounds,$1.05(2S); rump. 10pounds,80cents 
(13); shank, fore, 3 pounds (20); brisket 

(stew), 7.25 pounds, 50 cents (la). 

Pork: Bacon, 2 pounds, 30cents(57); salt pork, 
2 pounds, 18 cents (64); lard, 1 pound, 12 

cents (62) .... 

Fish: Cod,salt.4 pounds. 42 cents (*1); salmon, 

salt, 6 pounds, 40 cents (97). 

Eggs. 1 pound, 33 cents (105). 

Butter, 9 pounds, 82.25 (106). 

Cheese, 2 pounds, 30 cents (108). 

Milk, 210 pounds, $2.70 (114). 


Total animal food. 

vegetable food. 

Cereals: Corn meal, 10 pounds, 29 cents (119); 
pop com, 1 pound, 5 cents (132); hominy, 

1.41 pounds, 5 cents (126); oatmeal, 4.5 pounds, 
15 cents (130): rice, 4 pounds, 28 cents (133); 
graham flour, 10 pounds, 25cents (124); white 
flour, 66 pounds, $1.55 (122); crackers, Bos¬ 
ton, 0.75 pound, 4 cents (154). 

Sugars, starches, etc.: Sugar, granulated, 20 
pounds, $1 (163); molasses, 2.33 pounds, 36 
cents (105); cornstarch, 0.33 pound, 2 cents 
(172); cocoa, 1 pound. 17 cents (108); choco- 


Cost. 

Cost. 

Protein. 

Fat. 

Carbohy¬ 

drates. 

Fuel 

value. 

Dollars. 

Cents. 

drams. 

Crams. 

Grams. 

Cut nries. 

2.73 

1.5 

.3 

15 

19 


•229 

.60 

i 

.8 


75 

.82 

.4 

5 

•> 


38 

.33 

2.25 

.30 

9 



1.2 


19 


169 

2 

1 

2 


22 

2.70 

1.4 

17 

20 

26 

350 

9.73 

5.2 

39 

70 

26 

883 

2.66 

1.4 

27 

4 

178 

856 

i 1.60 

.9 

1 

1 

54 

229 


255S0—No. 129-03- 


-3 





















































Tabu: 7.— Wrinhl* ami cost of final anti uulrieuts in dirlart/ ninth/ A«. Ga —Continued. 

*r • • tr * 


Food consumed duriiiK tin* entire study (tfdajn). 

Coat, nutrients.and fuel value per woman 
|a?r day. 

Kinds and amount*. 

Coat. 

Coat. 

Protein. 

Fat. 

Carbohy¬ 

drates. 

Find 

value. 

VEGETABLE KooD—continued. 








hollars. 

(>itls. 

Grams. 

drams. 

Grams. 

< alnrus. 

Vegetable' Beall*, lima. 2 pounds, 1H rents 







(17*1. Ijcaiir. pen. 2.11 pounds, 10 cents (177); 
lieets. i.2-> pound*, t rents (lsoi; cabbage, ft 
pound*. 10 rent' il*l); carrot*, 1.2ft pounds, 2 
rents i lv.' , eelerv. 2.00pounds. 10 rents (1KU: 






' 

parsnip*. (.09 itounds, lft rents (191); jh*hs, 
split, 1.09 pound*. l:t rent* (196); potatoes, xi 







(aaind*. H.47 (190); turnips, ft.ft pound*. 7 
rents(212) . 

2.30 

1.3 

0* 

4 

1 

41 

201 

Fruit*, tints, etc.: Apricot.*, dried, 1.5 pounds, 17 







relit* 217 ; banana*, 7 pound*, 30 cents (21ft); 
dates, 2 pounds, 12 rents (230); prunes, 2 







pound', is rent* (247); raisin*. 0.25 pound. 2 





• 


rents 21* ; peanuts. 2pounds 25 rents (256): 
crab-apple jelly, 0.2 )tound, 3 cent* (225). 

1.07 

.0 

1 

•> 

A 

13 

71 

Total vegetable fo«*I. 

7.69 

4.2 

36 

ft 

2ft6 

1,300 

Total food. 

17.42 

9.4 

7ft 

78 

312 

2,243 


The cost of the diet, 0.4 cents per woman per day, was just within 
the limit set, but the quantities of nutrients and energy (75 grams of 
protein and ^,248 calories) were somewhat smaller than was intended. 
In planning the menu for the first three days, which was done before 
the experiment began, special effort was made to provide a diet which 
would furnish for persons occupied as these were sufficient nutrients 
and energy, according to the commonly accepted American dietary 
standard, namely, 90 grams of protein and 2,450 calories of energy 
per day for a woman at light to moderate work. In arranging the 
menus for the last three days, which were not in the original plan, 
time was lacking to make as careful estimates of the quantities of nutri¬ 
ents and energy in the diet provided, and in consequence the actual 
nutritive value of the food consumed during the latter part of the 
study, especially as regards carbohydrates and energy, was somewhat 
smaller than during the first half; so that the average per woman per 
dav for the whole six days was slightlv lower than it was desired to 
have it. and lower than it need have been if the decision to carrv on 
the experiment for six days had been made in time to calculate the 
entire ration more carefully. 

The low cost of the diet in this experiment was made possible by the 
selection of simple and inexpensive food materials and by reducing the 
quantities of some foods conunonlv used rather abundantly, as meat 
and butter. The plan was, as already explained, to provide generously 
of the less expensive but nutritious materials, and to include only enough 
of the more expensive, but not more nutritious articles, to give vari¬ 
ety. Most of the students felt quite satisfied with the food. The 
curtailing of the amount of butter served at the table was considered 
the greatest deprivation: a small pat. about half the customary size. 

































being served to each where butter is indicated with bread on the menu. 
Two students, who preferred a hearty breakfast with steak or chops, 
felt the loss of meat especially. On the other hand, three who were 
accustomed to a luncheon of crackers during the forenoon omitted it 
voluntarily, reporting that this was done simply because they felt no 
need of supplementing the breakfast provided. With these exceptions, 
it was the opinion of the family that, generally speaking, they would 
not have noticed anv marked change from their usual fare. 

The importance from the standpoint of economy of selecting foods 
which are nourishing rather than those having a low food value but 
which please the palate and add to the attractiveness of the diet, is 
illustrated by a dietary study made of a family in New Jersey" in 
which it was found that $2. Id was expended in three weeks for 
oranges and $3 for celery, making a total of $5.16 for these two arti¬ 
cles. which together furnished only 150 grams of protein and 6,445 
calories of energy. During the same period $5.16 was also expended 
for cereal foods and sugars, which supplied 3,375 grams of protein and 
184,1N5 calories of energy, or about twenty-live times tin' amount fur- 
nished by the oranges and celery. Of course, the sum expended for 
these articles was not excessive and they undoubtedly helped to make 
the diet palatable and pleasing, a by no means unimportant considera¬ 
tion, but it is evident that they were not economical sources of nutri¬ 
tive material. 

In the present investigation it was found to be well worth while to 
use special care in arranging the dishes for serving, that they might 
be as appetizing in appearance as possible, and for the same reason the 
Sunday evening tea was served from a small table by an open lire. 
Much care was also observed in avoiding waste both by careful prepa¬ 
ration and by the use of all left overs." 

The low cost of the diet was doubtless due in part to the fact that it 
was made up entirely of home-cooked food, as it has been shown by 
experiments that food thus prepared under favorable conditions is 
cheaper than that purchased ready cooked. For instance, in some 
studies made at tlit* Boston School of Housekeeping,* it was found that 
the average cost of a pound of homemade bread, including materials 
and fuel for baking, was 3.72 cents, or, considering only the cost of 
materials, 2.R4 cents. A pound of baker's bread cost at this time 5.55 
cents. If the labor is included, which was valued at 8.5 cents per 
hour on the assumption that a cook would receive $4 per week, the 
cost of homemade bread was calculated to be 5.87 cents per pound. 
However, in most cases it would hardly be fair to include this factor, 


<i l r . S. Dept. Ajrr., Office of Experiment Stations Rul. 35. 
6 Massachusetts Labor Rul., 1901, No. 10, p. 07. 




a- ii rook would be paid tin* same wages whether tin* bread was talked 
at home or not. Furthermore, the cost of fuel may be lessened pro¬ 
vided the bread is baked when a tire is required for some other house¬ 
hold purpose. 

Studies at the same institution with poultry also showed that tin* 
home-cooked article was cheaper than that purchased ready cooked. 


GENERAL DEDUCTIONS. 


The experiment at the Bible Normal College progressed in a very 
satisfactory manner throughout. The fact that it was possible to live 
at all comfortably at so low a figure was wholly novel to many of the 
students, and then' was considerable interest and curiosity manifested 
at each meal. This fact doubtless helped to make the simple fare >ecm 
more appetizing than it might have been if continued week after week. 
All were convinced that the actual cost of many of the staple articles 
of diet may be made much less than they had supposed. Their attitude 
toward the experiment was such as to make it of especial value, as 
they were for the most part quite unprejudiced and frank in criticising 
the results. 


The economy of the diet may be illustrated by comparing the results 
with those obtained in the study of a medium-cost dietarv at the Boston 
School of Housekeeping. (See page 24.) While the diet in this case, 
though very simple, was fully equal in nutritive value to that at the 
School of Housekeeping, furnishing slightly less protein but slightly 
more energy, the cost in Springfield, where the foods were bought at 
retail, was only about three-fifths of that in Boston, where many of 
the articles were obtained at wholesale prices. This affords an excel¬ 
lent illustration of what can be done when it seems desirable to make 
the cost of the daily fare as low as is consistent with a reasonably 
palatable diet. 


% 


DIETARY STUDIES IN' PHILADELPHIA AND CHICAGO, 

1 !■!!>•>-! *:c 


By Ellen II. Richards. 

Instructor in Sanitary Chemistry Massachusetts Institute of Technology , 

AND 

Amelia Siiapleigh. 

Dutton Fellow College Settlement Association. 


INTRODUCTION. 

During 1 the year 1892-93 observations were made, at the instance of 
the College Settlement Association, of the food consumption and 
dietary customs of families with small incomes living in those sections 
of Philadelphia and Chicago in which the work of tin 4 Settlements was 
carried on. The primary purpose of these investigations was to 
obtain reliable information regarding the diet of the people of those 
regions, which could be used in the efforts to help them to improve 
their material condition. While the dietarv statistics gathered then 
are somewhat less complete and perhaps less accurate than those of 
similar investigations carried on at the present time, they nevertheless 
give important facts concerning the dietary customs of families of 
small incomes, and form a valuable contribution to our knowledge 
concerning the food consumption of people under different circum¬ 
stances in life. 

In a report" made by one of us (A. S.) upon the completion of the 
investigations tin 1 nutritive values of the dietaries thus collected were 
given as estimated according to such data as were then available 
regarding the composition and fuel value of food materials, the rela¬ 
tive food consumption of persons of different age, sex, and occupa¬ 
tion, etc.; only four studies, however, were given in detail. Four of 
the studies were briefly reported in a discussion of dietaries for wage- 
earners and their families, contributed by one of us (E. II. Ii.) to a 
publication of the New Jersey State Board of Health. 6 The remainder 
have never hitherto been published. In the present report are given 
the details of all the dietarv studies completed at that time except a 


a Partial report of Dutton Fellow College Settlement Association, 1892-93. 
ft New Jersey State Board of Health Rpt., 1< (1893), p. 425. See also The Cost of 
Food, New York, 1901, p. 119. 


37 



few in which the* statistics were in Home mqiectH inadequate. In every 
ease the nutrient* and energy of the* dietaries have l>eeti estimated 
according to the large amount of analytical and other data accumulated 
since the studies were made. It is believed that the final results, as 
here given, are more satisfactory than the earlier estimates, from which 
they differ somewhat. 

Since these investigations were carried out numerous others of a 
similar nature have hecn made and reported. Previous bulletins of 
this Office have given accounts of dietary studies made with families 
living in the thickly congested districts of New York," Pittsburg.''and 
Chicago;** studies of tin* diet of negroes living in straitened circum¬ 
stances in Virginia and Alabama/ and of Spanish-American families 
of very limited means living in New Mexico/ Studies of the diet of 
poor families were also made in Hartford, under the auspices of the 
School of Sociology/ A number of foreign investigations have been 
conducted with families of small incomes or living under conditions 
common to such families. The recent important work of this charac¬ 
ter bv Paton and his associates g in Edinburgh, and that bv B. S. 
Rowntree* in York, England, are all the more interesting in this con¬ 
nection because the studies were made bv the methods followed at the 

t 

present time in the United States. All these investigations, like that 
reported in this bulletin, were actuated by a desire to ascertain the 
conditions under which such families live, in order to find wavs to 
help them to make a w iser use of their resources in securing adequate 
nourishment. Asa whole, the results obtained have, at least in part, 
justified the hopes of the investigators, and the experience gained has 
proved of very great value to many housekeepers. 


METHOD OF INQUIRY. 

In both Philadelphia and Chicago the families among whom the 
studies were made were selected at random from the neighborhood of 
the college settlements, but they were believed to be typical of the 
region in which the settlement work was being carried on. The 
attempt was made to include in both places as many different nation¬ 
alities as possible, in order that the results of the studies might have 
a wider practical application and be more useful. 

The data sought in these studies included the nationality, age, sex, 

a U. 8. Dept Apr., Office of Experiment Stations Buis. 46 ami 116. 

6 U. S. Dept. Agr., Office of Experiment Stations Bui. 52. 

<T. S. Dept. Apr., Office of Experiment Stations Bui. 55. 

rf U. S. Dept. Apr., Office of Experiment Stations Bui. 71. 

*V. S. Dept. Apr., Office of Experiment Stations Buis. 40 and 54. 

/Storrs’s Experiment Station Report, 1896. 
fi^The Diet of Laboring Classes in Edinburgh. 
h Poverty: A Study of Town Life, p. 222. 



and weight of the different members of the family; the number of 
meals taken by each; the kinds, amounts, and cost of food consumed 
during a given period, and, so far as possible, the financial and hygienic 
conditions at the time of the study. Methods had to be devised for 
the collection of such data. In some cases it was possible for the 
investigator to enter the homes and gather the statistics personally, 
while in others dependence had to be placed on the statistics furnished 
by the families themselves. To facilitate the work during the prosecu¬ 
tion of the studies in Philadelphia, questions of a general nature were 
formulated which it was hoped would elicit the desired information. 
These were printed in the form of a small account book, tin* first part 
of the book being devoted to the questions concerning the family 
itself, while the remainder was arranged so that the quantity and cost 
of each food material purchased each day could be entered on tin* line 
on which the name of the material was printed. These books proved 
useful and were also employed in the Chicago studies, and served to 
lessen the work when the investigator made the entries and to simplify 
the matter so that there would be* as little chance for error as possible 
when the statistics were recorded by the housekeeper. 

The information gathered in both series of studies was, on the whole, 
fairly satisfactory, though in several cases where records were kept 
entirely by the family, some of the statistics recorded were manifestly 
incorrect. To discover errors the accounts were carefully examined 
as soon as a study was finished, and questions were asked concerning 
doubtful entries. In this way explanations and corrections were 
obtained while the matter was still fresh in mind, and greater accuracy 
was secured. 

The calculations of the results of the studies as given in the present 
bulletin were made by tin' same methods as have been noted in pre¬ 
vious bulletins reporting studies carried on under the auspices of the 
Ollice of Experiment Stations/' . None of the foods used was analyzed. 
The composition of nearly all of them was assumed to be that given 
for similar materials in a former publication of this Office. 6 The com¬ 
position of a few cooked foods was computed from the composition of 
the fnaterials used in preparing them and the proportions of each 
material taken according to a recipe believed to be representative. 
The percentages of nutrients assumed for any food material used in 
these studies may be found in Table 29 of the Appendix. The refer¬ 
ence numbers in the first column of that table correspond to those 
given iii parentheses following the weight and cost of the food materials 
in the detail tables of the studies. 

The studies as given below have been grouped according to the 
nationalities of the families, as it was believed this would present the 


« See list on cover. 

b U. S. Dept. Agr., Office of Experiment Stations Bui. 2S, revised. 





40 


fairest comparison of tin* result*, and, furthermore, it would afford 
wane opjiortmiity for noting in how far the dietary habit* of the 
families of foreign birth or parentage had been modified by residence 
in the rutted States. 

DETAILS OF THE STUDIES IN PHILADELPHIA. 

The first half of the year devoted to these investigations was spent 
in Philadelphia. The work there was done under tin* auspices of the 
Philadelphia College Settlement, which, although at that time hut 
recently started, was already in touch with many of the families in the 
region in which it was located. The helpful attitude of all monitors 
of the settlement household and the special kindness of Miss Hancock, 
a college settlement worker in the neighborhood, secured for the 
investigator a ready entrance to the homes of the families selected for 
the studies and insured favorable conditions for the investigation. 
The attempt was made to establish friendly relations with all the 
families, and to convince them that the work was undertaken for a 
useful purpose and not to gratify idle curiosity. That this end was 
accomplished was shown by the almost uniform readiness with which 
questions were answered, and by the fact that the people were almost 
without exception very courteous in every way. 

All the investigations in Philadelphia were carried on in the winter 
season. In the data here reported the families studied included 
Americans, German, Colored, Irish, Italian-Irish. and German, Rus¬ 
sian, and Roumanian Jews. The wavs of living of the families made 

• 

it possible to secure what are regarded as fairly reliable data, a con¬ 
siderable amount of which was recorded bv the investigator. In all 
25 studies were completed, of which 22 have been considered of suffi¬ 
cient accuracy and completeness to include here. The details of these 
studies follow. 

% 

DIETARY STUDIES OF COLORED FAMILIES (Nos. 7a-lla). 

The six dietary studies of which the details are given here were 
made with colored families. 


DIETARY STUDY NO. lA. 

This study was made with a family of two persons, a man and a 
woman, living in one room, for which they paid SO cents per week. 
T heir income was,about $2.50 per week during the winter season, at 
which time this study was made. The woman was weak and afflicted 
with neuralgia. In addition to the food materials included in the table 
they spent 0 cents for coflee, S cents for tea. and 1 cent for pot herbs. 


41 


1 lie study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Man. 21 

\\ Oman (21 meals X 0.8 meal of man), equivalent to. 17 

Total number of meals equivalent to. 38 

Equivalent to one man thirteen days. 

DIETARY STUDY NO. 8a. 

This family consisted of one man, one woman, and a child 5 years 
old, all healthy. They rented two rooms for which they paid 81.40 
per week. 

The study continued seven da vs. The number of meals taken was 

a* v 

as follows: 

Meals. 

Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 5 years old (21 meals X 0.4 meal of man), equivalent to_ 8 

Total number of meals equivalent to. 46 

Equivalent to one man fifteen days. 

DIETARY STUDY NO. 9a. 

This family consisted of one man, four women, and four children, 
aged, respectively, 10, 8 , 3 years, and 4 months; the latter was not 
included in the study, They paid 820 per month rent for six rooms. 
In addition to the food materials included in the table, they spent 
82.29 for sundries during the time of the study. 

The study continued seven days. The number of meals taken was 

%/ c- 

as follows: 

Meals. 

Man. 21 

Four women (84 meals X 0.8 meal of man), equivalent to. 67 

Child, 10 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 8 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 3 years (21 meals X 0.4 meal of man), equivalent to. 8 

. Total number of meals equivalent to. 120 

Equivalent to one man forty days. 

DIETARY STUDY NO. 10a. 

This family consisted of one man, one woman, and five children, 
aged, respectively, 11 , 9, T, 5, and 3 years. They were all in fairly 
good health. They paid 812 a month for three rooms. In addition 
to the food materials purchased they spent 18 cents for tea during the 
study. 
















The study continued seven dtivn. 

W V 


The iiuiiiIht of mcni* taken was 


as 


follows: 


MmU. 


Man.21 

Woman (21 amain XO.H meal of man), equivalent to. 17 

Child, 11 years (21 meals XO.ti meal of man), equivalent to. 13 

Two ehihlren, 9 and 7 years (42 meals X0.5 meal of man), equiva¬ 
lent to. 21 

Two children, 5 and 3 years (42 meals X0.5 meal of man), equiva¬ 
lent to. 17 


Total number of meals equivalent to. 89 

Equivalent to one man twenty-nine days. 


DIETARY STUDY NO. llA. 


This family consisted of two women, both strong and well. They 
rented two rooms for $1.65 a week. One woman did washing. In 
addition to the foods purchased they spent during the study 10 cents 
for tea and 5 cents for coffee. 

The study continued two days. The number of meals taken was 12, 
equivalent to 10 meals of a man, or equivalent to one man three days. 

Table 8.— ]Yeight* and co*t of food and nutrient* in dietary studies of colored famil ie* in 

Philadelphia. 


Fo*k 1 consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of had jter 
man per day. 


Kinds and amounts. 


Cost. 


IHetary study Xo. ? a. 


ANIMAL FOOD. 

Pork: Bacon. 0.2.% pound. 3 cents (55); shoulder, 
smoked, 0.5 pound, 7 cents (68); scrapple, 0.5 
pound, 4 cents (67); sausage, 1.9 pounds, 27 

cents (66). 

Mutton: Sheep’s liver. 1 pound, 5 cents (49); 
neck, 1.5 pounds, 11 cents <50). chops, 0.25 

pound, 2 cents (46). 

Butter, 0.13 pound, 5 cents (106). 

Total animal food. 


Doilar*. 

0.41 

.18 

.05 

.64 


VEGETABLE POOD. 


Cereals: Pudding, 1 pound, 10 cents (258); bread, 

7.9 pounds, 31 cents (147). 

Vegetables: Beans, 0.95 pound, 5 cents (177); 
potatoes, 3.5 pounds, 6 cents (196). 

Total vegetable food. 

Total focal. 

Dietary study Xo. Sa. 

ANIMAL FOOD. 


.41 
.11 
.52 
1.16 


Beef: Hound steak. 1 pound, 15 cents (28). 

Pork. Ham, 8 pounds, 81.26 ( 60>. sausage. 1 

pound, 15 cents (66). 

Oysters. 1.5 pounds, .45 cents (93). 

Blitter. 0.5 pound. 20 cents (106). 

Milk, 4 pounds, 16 cents (114 ). 


.15 

1.41 

.35 

.20 

.16 


Total animal food 


2.27 


C«*st. 

Protein. 

Fat. 

Carbo- 
hyd rates. 

Fuel 

value. 

ant*. 

draw*. 

dram*. 

Gram*. 

Calories. 

3.2 

12 

43 

9 1 

467 

1.4 

16 

16 

2 

214 

. 4 


4 


36 





5.0 

28 

63 

11 

717 

3.2 

27 

5 

157 

781 

.9 

10 

1 

42! 

217 

4.1 

37 

6 

199 

99s 

9.1 

65 

69 

210 

1,715 

1.0 

6 

3 


50 

1,001 

9.4 

38 

94 

3 

2.3 

3 

1 I 

*P 

a* 

29 

1 3 


13 


116 

*5 

11 

4 

6 

6 1 

15.1 

51 

116 

11 

1.281 






































































































43 


Table X.— II eight* and cost of food and nutrients in dietary studies of colored families in 

Philadelphia —Continued. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 


Dietary study Xo. 8a —Continued. 

VEGETABLE FOOD. 

Cereals: Bread, 4.5 pounds, 20 cents (147); rice, 

1 pound, 12 cents (133). 

Sugar, 3 pounds, 18 cents (163). 

Vegetables: Cabbage, 13.6pounds, 55cents(181); 

sweet potatoes, 7 pounds. 16 cents (198); j>ota- 

toes, 7 pounds, 16 cents (196). 

Fruit: Apples, 9 pounds, 33 cents (214). 

Total vegetable food . 

Total food. 

Dietary study Xo. 0a. 

ANIMAL FOOD. 

Beef: Porterhouse, 3.15 pounds, 70 cents (27); 
shoulder, 4 pounds, 40cents (19). Veal, chuck, 
4 pounds, 6* cents (37). Mutton: Sheep’s 

liver, 2.5 pounds, 20cents (49). 

Pork: Bacon, 4 pounds. 56 cents (65): ham, 
12 pounds, §1.20 (60): lard, 2.5 pounds, 25 

cents(62). 

Fish: Cod, 3 pounds, 30 cents (79); mackerel, 

2 pounds, 28 cents (91). 

Chicken, 4.2 pounds, 76 cents (75). 

Eggs, 3 pounds, 60 cents (105). 

Butter, 2.13 pounds, 70 cents (106). 

Milk, 16.75 pounds, 64 cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Barley, pearled, 1 pound, 5 cents (116): 
rice, 8 pounds, 64 cents (133); hominy. 4 
pounds, 20 cents (126); oatmeal. 3 pounds, 10 
cents (130); Hour, 12 pounds, 40 cents (122); 
bread, 3 pounds, 15 cents 1 147); pie, 2 pounds. 

20 cents (158) . 

Sugar, 10 pounds, 50 cents < 1 tK-4 1 . 

Vegetables: Potatoes, 28 pounds, 40 cents (196); 
sweet potatoes. 7 pounds, 10 cents (198); 
canned tomatoes, 3.75 pounds, 20 cents (209), 
turnips, 6.25 pounds, 10 cents (212); cabbage, 
1.75 pounds, 8 cents (181); beans, 1 pound, 10 
cents (177)... 

Total vegetable food. 

Total food. 

Waste: Steak, 1 pound (27). shoulder, 3.9 
pounds (19) potatoes, 2.5 pounds (196); sweet 
potatoes, 6.3 pounds (198).. 

Total food eaten.. 

Dietary study Xo. 10a. 

ANIMAL FOOD. 

Beef: Shoulder. 1 5 pounds, 16cents (19): steak, 
1.75 pounds, 26 cents (32); roast, 1 pound, 18 

cents (12). 

Pork; Chops, 1 pound. 14 cents (58); scrapple, 

2 pounds, 12 cents (67). 

Turkey, 8.3 pounds, $1 50 (76). 

Fish: Whitensh,3pounds 15cents(103): smelts. 

1.5 pounds, 15 cents (101). 

Butter. 0.88 pound, 35 cents v 106). 

Milk, 7.3 pounds, 28 cents (114). 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

0.32 
.18 

.87 

.33 

Outs. 

2.1 

1.2 

5.8 
2.2 

Grams. 

15 

(Sram*. 

2 

Grams. 

96 

91 

105 

29 

< 'a lories. 

462 

364 

490 

129 

13 

1 

2 

T 

1.70 

11.3 

29 

5 

321 

1.445 

3.97 

26.4 

80 

121 

332 

2,726 

1.98 

5.0 

28 

15 

1 

250 

2.01 

5.0 

24 

101 


995 

. 58 

1.4 

5 

1 


29 

.76 

1.9 

7 

6 


81 

.60 

1.5 

4 

4 


52 

.70 

1.8 


20 


178 

.64 

l.r, 

6 

8 

10 

135 

7.27 

18.2 

74 

155 

11 

1.720 

1.74 

4.4 

' 35 

7 

269 

1,278 

. 50 

1 3 



113 

452 

.98 

2.4 

14 

2 

89 

430 

3. 22 

8.1 

49 

9 

471 

2,160 

10. 49 

26 3 

123 

164 

482 

3,880 



13 

8 

20 

•203 



110 

156 

462 

3,677 

.60 

2.1 

12 

9 


128 

. 26 

.9 

3 

10 

3 

113 

1.50 

5.2 

21 



298 

.30 

1.0 

7 

2 


46 

35 

1. 2 


ii 


98 

.28 

1.0 

4 

5 

6 

85 

3.29 

11. 4 

47 

61 

9 

768 


Total animal food 




































































































































































44 


T \hlk H.— M tii/hl* tind rust of /wm/ (in«/ nut n fids in dieitiry *tu>lics of adored fawiltes in 

l*hiUuirlfihia —Continued. 


Fond eon*umed (luring the whole Minty (7day*). 


Owt, nutrient*, mid fuel value of food pr 
man jkt day. 


KimU Hint amount*. 


Dietary study So. 1» d—Ton tin lied. 
VKUKTABLE POOtX 

Cereal*: Bread, 12 pound*. 60 cent* (147); pud¬ 
ding 1 |x>uud. 6 cent* (268); riee. 1.6 pound*, 
12 cent* 1 133>; r« *1 U-« I a vena. 3.76 pound*, 31 
rent* (131); hominy, 1 pound, 6cent* (126).... 

Sugar. 3.25 peunda, 20 rent* (163). 

Vegetable*: Potaloex, 3/> |*ounds, 8 cents (196t; 
sweat potatoes, 1.9 pound*. 5 cent* (198); 
canned tomatoes, 1.7!» pound*, 10 cents (209).. 
Fruit*: Apples, 3.6 | sounds, 20 rents (214). 

Total vegetable focal. 

Total f«*sl. 

Dietary study So. tin. 

ANIMAL FOOD. 

Mutton: Liver. 2 pounds, 8 cents (49). 

Pork- Sausage, 0.76 pound. 11 rents (66); salt 

|M)rk. 0.5 pound, 7 cents (i>t» . 

Butter, 0.18 pound, 5 cents 1108). 

Milk, 2.1 pounds, 8cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread. 3.38 pounds. 15 cents (147). 

Sugar, 0.."> pound. 2 rents (163i. 

Vegetables: Beans, 1 pound, 6 cents (177); on¬ 
ions. 1.9 pounds, 6 cents (189); potatoes, 1.75 

|N>unds, 8 cents (196>. 

H> > i. 8 pounds, i<> cents 250). 

Total vegetable food... 

Total food. 


COMt. 

Co*t. 

Protein. 

Fill. 

Curlio- 
h yd rate*. 

Fuel 

value. 

ItoUors. 

t Ynts. 

it rams. 

(trams. 

(tram*. 

('aInrirs. 

1.01 

3.6 

31 

8 

175 

895 

.20 

.23 

.20 




61 

204 

K 

2 


17 

6 

76 



24 






1.67 

6.8 

88 

8 

249 

1.199 

4.96 

17.2 

80 

69 

25s 

1,967 

.08 

2.7 

70 

27 

15 

560 

.18 

6.0 

16 

115 

12 , 

1,136 

. 05 

1.7 


16 


112 

.08 

2.6 

10 

13 

16 

220 

. 38 

13.0 

96 

171 

43 

2.078 

.15 

5.0 

47 

7 

271 

1,884 

.02 




76 

304 

.13 

4.3 

43 

4 

162 

856 

.10 

3.3 

1 


35 

144 

.40 

13.3 

91 

11 

544 

2,6.58 

.79 

26.3 

M 

182 

587 

4,716 


DIETARY STUDIES OF ITALIAN FAMILIES i Nos. 12a 13a). 


Tlip details of two dietary studies of Italian families follow. 


DIETARY STUDY NO. 1*2.\. 


There were four members of the family in this study—a man. a woman, 

* • 

a hov 3 years old, and a nursing babv, but the latter was not included 

in the study. They rented a house of six rooms for $16 a month, hut 

sublet four of the rooms for $13. Their weekly income was $7. 

'Fhe studv continued seven days. The number of meals taken was 

» * 

as follows: 


MciiN. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 3 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to.40 

Equivalent to one man fifteen days. 

DIETARY STUDY NO. 13a. 

This studv was made with a family of two women—the mother, 
aged 60, and her daughter. They owned their own house, consisting 

































































































ot three rooms and a cellar, which would rent for about a month. 
In addition to the foods purchased they spent during 1 2 * * 5 the study 35 
cents for coffee and 4 cents for herbs. 


The study continued seven days. 
4 l\ equivalent to 34 meals of a man, 
days. 


The number of meals taken was 
or equivalent to one man eleven 


Table 9.— II eiyhts and cost of food 


a nd nutrients in dietary studies of Italian families in 
Philadelphia. 


Food consumed during the whole study (7 days > * osl ’ nutr ients, and fuel value of food per 

J v * ' man per day. 


Kinds and amounts. 


Dietary study So. 12a. 

ANIMAL FOOD. 

Beef: Shoulder, 3.5 pounds, 25 cents (19); bo¬ 
logna, 0.5 pound, 0 cents (1). Mutton: 

Shoulder, 2.5 pounds, 10 cents (51). 

Pork: Chops, 2 pounds, 28 cents (58}; lard, 2 

pounds, 24 cents (62). 

Fish: Sardines, 0.3 pound, 5 cents (99). 

Eggs, 0.5 pound, 10 cents (105).. 

Milk, 5.23 pounds, 20 cents (114).,. 

Cheese, 0.5 pound, 15 cents (108). 

Total animal food.*. 

VEGETABLE FOOD. 

Cereals: Bread, 12 pounds, 50 cents (147): flour, 

2 pounds, 5cents (122); macaroni, 1.5 pounds, 

15 cents (127). 

Sugar, 4 pounds, 22 cents (163). 

Vegetables: Cabbage, 2.75 pounds, 9 cents (lsl); 
onions, 2.75 pounds, 5 cents (189); potatoes, 
3.5 pounds, 6 cents (196); tomatoes, canned, 
3.34 pounds, 30 cents (209); beans, 0.95 pound, 

10 cents < 177). 

Fruit: Apples, 3.25 pounds, 6 cents (214). 

Beer, 4 pounds, 40 cents (259). 

Total vegetable food. 

Total food . 

Dietary study Xo. 13a. 

ANIMAL FOOD. 

Beef: Shoulder, 2.5 pounds, 25 cents (19); tripe. 

5 nninds, 80 cents (72). 

Pork: Sausage, 1 pound, 16 cents (66). 

Fish: Whitensn, 3 pounds, 25 cents (103); oys¬ 
ters, 1 pound, 25 cents (93). 

Eggs,‘3 pounds, 56 cents (105). 

Butter, 1 pound, 37 cents (106). 

Cheese, 0.7 pound, 25 cents (111). 

Milk, 3.66 pounds, 14 cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread. 5 pounds, 25 cents (147); cake 
and pastry, 0.47 pound, 15 cents (150); maca¬ 
roni, 2 pounds, 15 cents (127). 

Vegetables: Onions. 0.8 pound, 2 cents (189): 
potatoes, 3.5 pounds, 12 cents (196); canned 

tomatoes, 1.75 pounds, 12 cents (209). 

Fruits: Apples, 5.75 pounds, 30 cents (214); or¬ 
anges, 5 cents(238). 

Beer, 2.5 pounds, 25 cents (259>. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbohy¬ 

drates. 

Fuel 

value. 

Dolla rs. 

0.41 

.52 
.05 
.10 
.20 
. 15 

Cents. 

2.7 

3.5 
.3 
. 7 
1.3 
1.0 

G nous. 

22 

8 

2 

2 

5 

4 

G nous. 

33 

1 

2 

6 

5 

Grams. 

8 

Calorics. 

382 

708 

17 

26 

105 

61 

1.43 

9.5 

43 

123 

8 

1.299 

.70 

4.6 

46 

6 

272 

1,325 

*>•> 

1.5 



121 

484 

.64) 

4.0 

12 

i 

52 

265 

.06 

. 4 



10 

40 

.40 

2.7 

1 


14 

60 

1.98 

13.2 

59 

7 

469 

2.174 

3.41 

22.7 

102 

130 

477 

3.473 

.55 

5.0 

41 

11 


262 

.16 

1.4 

5 

18 


ISO 

.50 

4.5 

16 

4 

1 

104 

.56 

5.1 

16 

12 


171 

.37 

3.4 


35 


312 

.25 

2.3 

8 

10 

1 

12» 

.14 

1.3 

5 

6 

8 

105 

2.53 

23.0 

91 

% 

10 

1.259 

.55 

4.5 

31 

b 

184 

905 

.26 

2.4 

4 

1 

27 

133 

,&5 

3.2 

1 

1 

26 

117 

.25 

2.3 



12 

48 

1.41 

12.4 

36 

7 

249 

1,203 


3.94 35.4 127 103 2.59 


Total vegetable food 
Total food. 


2. 462 




















































































































DIETARY STUDIES OF JEWISH FAMILIES < No*. 14a-18a>. 

The details of live studies with Jewish families follow. Studies 
Nos. 14a. 17a. and 18a were with German dews. No. 15a with Russian 
Jews, and No. Ida with Roumanian .lews. 

DIETARY STUDY NO. 14A. 

The members of this family consisted of three men, three women, 
and one girl 13 years old. They were all in good health. They lived 
in four rooms, for which they paid $1.75 per week. The income of 
the family during the time of the study was given as $0.50, which 
was $1.00 less than the amount spent for food. 

The study continued seven days. The number of meals taken was 
as follows: 

Mmb. 


Three men. S3 

Three women (63 meals X 0.8 meal of man), equivalent to. '>0 

Girl, 13 years (21 meals X 0.7 meal of man), equivalent to. 16 

Total number of meals equivalent to. 128 

Equivalent to one man forty-three days. 


DIETARY STUDY NO. 15a. 

This family consisted of three men, one woman, and four children, 
aged, respectively, 10, 0, 3, and years. They paid $25 a month 
rent. In addition to the foods purchased they spent GO cents for cof¬ 
fee, 14 cents for tea, 5 cents for vinegar, and 4 cents for cinnamon 
during the course of the study. 

The study continued seven days. The number of meals taken was 
* • 

as follows: 

Meals. 


Three men. 63 

Woman (21 meals X 0.8 meal of man), equivalent to . 17 

Child, 10 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 6 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 3 years (21 meals X 0.4 meal of man), equivalent to. 8 

Child, 21 years (21 meals X 0.3 meal of man), equivalent to. 6 


Total number of meals equivalent to. 118 

Equivalent to one man thirty-nine days. 


DIETARY STUDY NO. 10a. 

The family in this study comprised one man, one woman, and five 
children, aged, respectively, 10. 8, G, 4, and 2 years. They paid $11 a 
month rent for four rooms. In addition to the foods purchased they 
spent 32 cents for tea and coffee, and 11 cents for pepper and salt 
during the time of the study. 















The number of meals taken was 


The study continued seven da vs. 
as follows: 


Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 10 years (21 meals X 0.6 meal of man), equivalent to. 13 

Two children, 9 ami 6 years (42 meals X 0.5 meal of man), equiva¬ 
lent to. 21 

Two children, 4 and 2 years (42 meals X 0.4 meal of man), equiva¬ 
lent to.,. 17 


Total number of meals equivalent to. 89 

Equivalent to one man thirty days. 

# 

DIETARY STUDY NO. 17A. 


The members of this family consisted of a man, a woman, and a 
baby live months old, which was not included in the study. They 
paid 584 a month for the rent of two rooms. During the course of the 
study they spent 59 cents for coffee, tea, chicory, and soda water. 

The study continued seven days. The number of meals taken was 

%r • 

as follows: 

Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Total number of meals equivalent to. 38 

Equivalent to one man thirteen days. 


DIETARY STUDY NO. 18a. 


The members of this family consisted of a man, a woman, and four 
children, aged, respectively, 11, 8, 5, and 3 years. They paid £8 a 
month rent for four rooms, one of which was used as a tailor shop. 
The members of the family were healthy. During the study they spent 
10 cents for coffee, 6 cents for chicory, 10 cents for soda water, and 1 
cent for salt, in addition to the food materials purchased. 

The study continued seven days. The number of meals taken was 

*/ v 

as follows: 

Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 11 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 8 years (21 meals X 0.5 meal o! man), equivalent to. 11 

Two children, 5 and 3 years (42 meals X 0.4 meal ot man), equiva¬ 
lent to. 17 


79 


Total number of meals equivalent to 
Equivalent to one man twenty-six days. 




















4S 

TaHLK 10.— Weight* and rod of/Oixl and nutrirnt» in distort/ Mu dim of Jnruh familim in 

J’hiladflphia. 


Pood (Nmmimrd during 11»«« whole ntudjr i" days). 

V. — - - - - —— 


KMtl<l MlllOUltt*. 


/tietary stutly .\o. Jiu. 

ANIMAL FtJOD. 

Beet: shoulder, 20 jamiid*, fl.98 (19); s*lrt. 1 


Chicken. 3.9 pounds, 7Urents < 7.S I. 

Fi*h, whit** nsh, 3 pound.**. 25 rent* (liG) 

Eggs. 0.5 pound, 10 cent* ( 105). 

Butter, 1 iKMind, 88 cent* (106). 

Milk, 18.9 itounds, 50 cents (114). 

Cheese, 1.5 |*iunds, 13 cent.** (1U8». 

T<»t«l animal f«x*d. 

VEGETABLE ROOD. 


Cereals: Rice, 5.5 pounds, 13 rents (133): flour, 

7 pounds, 33 rents (132); bread, 39.4 pounds, 

1.75 cents i it . 

Sugar. h pounds, 41 rents (163). 

Vegetables: Potatoes, 5.25 pounds, 13 cents (196); 
onions, 4.1 pounds, 15 rents (189); Wans, 1.9 
pounds, 10 rents (1<<); cabbage, 1.6 pounds, 

* cents (181); beets, 1.5 pounds, 5 rents (180).. 
Fruits: Bananas, 10 pounds. 20 rents (218); or¬ 
anges. 0. i pound, 10 rents (288): apples, 4.5 
pounds. 10 rents (214); prunes. 4 pounds, 40 

• ••iit- Jt: . 


C«Mt, nutrient", and fuel value of food faT 
man per day. 


Total food. 

IHrinry study So. l?a. 

ANIMAL FOOD. 

Beef: Shoulder, 7 pounds, 70 rents (19): liver. 
0.5 pound, 3 rents (8); bologna. 0.5 pound, 6 

Cents 1). 

Fish: White flsh, 1.5 pounds, 10 rents 1 103); her¬ 
ring, 5pounds,9rents(88); sardines.0.3pound, 

6 cents 99) .. 

Eggs, 1.13 pounds. 23 cents (105). 

Butter. 0.75 pound. 34 rents (106). 

Milk, 7.6 pounds, 39 cents (114). 

Cheese, 2 pounds, 14 cents (111). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Hominy. 1.5pounds,8cents(126): flour, 

1 pound. 3 cents (132): buns. 2.15 jamnds. 15 
rents (149»: cakes, 0.35 pound, 2 rents (157); 
bread, 11.75 pounds. 48 cents (147); crackers, 

i pound, 6 cents 156). 

Sugar, 4 pounds, 22 cents (161). 

Vegetables, dried peas, 0.9 pound. 4 rents (193).. 
Fruit: Apples, 1.35 jsiunds, 4 cents 214). 

Total vegetable f«*xl. 

Total food. 

IHrtnry study Xu. l*u. 

ANIMAL FOOD. 

Beef: Shoulder. 9.5 pounds, 95 rents (19); suet. 2 
pounds. 16 cents (35); bologna, 0.5 pound, 6 

rents .1) . 

Fish: Sardines, 0.6 pound, 12 cents (99). 

Butter. 0.5 pound. 20 rents <1(»6). 

Milk. 10.5 pounds. 40 cents <114). 

Cheese: Neufchatel. 1 pound, 1G rents (112). 


Cost. 

Coat. 

Protein. 

Fat. 

< Suto 
hydrate*. 

Purl 

value. 












Ihtllars. 

( V nts. 

tirums. 

U nuns. 

drums. 

t 'n.lories. 

2.06 

4.8 

4 

10 


105 

.70 

1.6 

6 

5 


69 

.25 

.6 

3 

1 


21 

.10 

•> 

• — 

1 

1 


13 

.38 

.9 


9 


80 

.50 

• 1*2 

5 

6 

m 

1 

101 

.12 

.3 

4 

5 


61 

4.11 

9.6 

23 

37 

m 

7 

450 

2.39 

5.6 

51 

6 

322 

1.545 

.41 

.9 



84 

336 

.48 

1.1 


1 

28 

149 

.80 

1.9 

2 


47 

196 

4.66 

9.5 

60 


481 

2,226 

8.19 

19.1 

83 

44 

488 

2.676 

.79 

.24 

6.1 

47 

25 


411 

1.8 

11 

4 


80 

23 

1.8 

2.6 

5 

4 


56 

.34 

22 


196 

.29 

2.2 

9 

H 

13 

186 

.14 

1.1 

18 

23 

2 

285 

2.03 

15.6 

90 

89 

15 

1.214 

.82 

6.3 

54 

15 

313 

1,722 

*>) 

1.7 



139 

566 

.04 

.3 

8 

3 

20 

189 

.04 

.3 



5 

20 





1.12 

8.6 

62 

18 

569 

2,437 

3.15 

24.-i 

152 

107 

522 

3,651 

1.17 

4.5 

31 

44 


516 

.12 

.5 

2 

1 


17 

.20 

.8 


H 


71 

.40 

1.5 

6 

m 

7 

9 

122 

.16, 

.6 

3 

5 


57 

2.05 

7.9 

42 

65 

9 

783 


Total animal OmmI 

























































































































































49 

Table 10. II eight* and cost of food ami nutrient* in dietary studies of Jewish families in 

Philadelphia —Continued. 


Kim m! consumed 


during the whole study (7 days 


Oust, nutrients, and fuel value of food per 
man jrt day. 


Kinds and amounts. 


Dietary utility So. 18a —Continued. 

VEGETABLE FOOD. 

Cereals: Bread,*26.5 pounds,SI. 17(1-47); crackers, 

1 pound, 8 cents (153): cake,0.5pound,5cents 
(1 e»0 >; ginger cakes, 0.5 pound, 4 cents (157); 
hominy, 3 pounds, 9 cents (126); rice, 0.25 
pound, 2 cents (133); flour, 4 pounds, 12 cents 

( 122 ).... 

Sugar, 9 pounds, 51 cents (163).*” 

Vegetables: Potatoes, 1.75 pounds, 3 cents (1%); 
onions, 1.9 pounds, 5 cents (189); beans, 2.5 
pounds, 12 cents (177); dried peas, 0.5 pound, 

3 cents(193). 

Fruits, etc.; Apples, 7.9 pounds. 20 cents (214); 
bananas, 3 pounds, 5 cents (218); oranges, 4.6 
pounds, 12 cents (238); raisins, 0.4 pound, 3 
cents (248); prunes, dried, 0.3 pound. 5 cents 
(247); peanuts, 0.25 pound,3cents (254); jelly, 
0.5 pound, 3 cents (235). 

Total vegetable food. 

Total food. 

Dietary study So. 15a. 


ANIMAL FOOD. 

Beef: Shoulder, 17 pounds, $1.75 (19); chopped 
meat, 4 pounds, 44 cents (25). Veal, 2 pounds, 

16 cents (37). 

Eggs, 0.9 pound, 30 cents (105). 

Butter. 3 pounds, $1.08 (106). 

Milk, 14.6 pounds, 56 cents (114). 

Cheese: Neufchatel, 0.75 pound, 15 cents < 112)... 

Total animal food... 


VEGETABLE FOOD. 

Cereals: Bread, 17.25 pounds, 92cents (147); bar¬ 
ley, 1 pound, 5 cents (116). 

Sugar, (i pounds, 34 cents (163). 

Vegetables: Potatoes, 14 {H>unds, 32 cents (196); 
onions, 2.75 pounds, 12 cents (189); carrots, 3 
pounds, 10 cents (182); cabbage, 2.6 pounds, 12 
cents (181); beans, 0.9 pound, 5 cents (177); 
turnips, 3.1 pounds, 8 cents (212); canned peas, 

1.9 pounds, 30 cents i 192). 

Fruits: Jelly, 0.5 pound, 6 cents (222): apples, 4.5 
pounds, lb cents (214); cranberries, 5 pounds, 
72 cents (227). 


Total vegetable food. 

■ • Total food. 

Dietary study So. 18a. 

ANIMAL FOOD. 

Beef: Shoulder, 21 pounds, $2.10 (19). 

Fish: Whitefish.3pounds,21 eents(103); smoked 

herring, 0.16 pound, 3 cents (88). 

Eggs, 0.9 pound, 20 cents (105). 

Butter, 0.25 pound, 10 cents (106). 

Milk. 7.8 pounds, 20 cents (114)... 

Cheese: Neufchatel, 0.25 pound, 4 cents (112) — 

Total animal food. 


j Cost. 

Dollar*. 

1.59 

.51 

.23 

.51 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Cent*. 

6.1 

2.0 

.9 

2.0 

dram*. 

58 

dram*. 

10 

dram*. 

367 

157 

39 

43 

Caloru *. 

1,789 

628 

217 

198 

13 

2 

1 

2 

2.84 

11.0 

73 

13 

606 

2,832 

4.89 

18.9 

115 

78 

615 

3,615 

2.35 

6.0 


23 

1 

101 

.30 

.8 

i 

1 


13 

1.08 

2. 8 

......... 

30 


267 

. 56 

1.4 

6 

7 

9 

122 

. 15 

.4 

2 

2 


26 

4.41 

11.4 

57 

63 

10 

829 

.97 

2.5 

20 

3 

115 

567 

.34 

.9 



70 

280 

1.09 

2.8 

8 

1 

48 

233 

.88 

2.3 



15 

60 

3.28 

8.5 

28 

4 

248 

1,140 

7.72 

19.9 

85 

67 

258 

1,969 

2.10 

7.0 

52 

27 


448 

.24 

.8 

6 

2 


42 

.20 

• 7 

•) 

1 


17 

. 10 

.3 


3 


27 

.28 

.9 

4 

5 

6 

85 

.04 

- 1 

1 

1 


13 

2.96 | 

9.8 

65 

39 

« I 

632 


257)80—No. 


129—03-4 























































































































Tahi.k 10.— W'iyht* <md *•*>*/ of jmnl *ui'/ nutrient* in dietary etudiee of Jetei*h fainitie$ in 

Philadelphia — Continual. 


Fond iHiiioiimc*! tluriiitr the whole *ludy (7 dwjrw). 


C<*t, nutrient*, and fuel vnliu* «»f f«»*l |*t 
moii |**r day. 


Kind- mill amount' 


IHriai jf Mndy .Vo. Ifin —Continued. 


('ml. 


(‘ 1 * 1 . I'mtcln. 




.. f Cnrlio- Fuel 
hydrate*. value. 


VRUKTABLB FOOD. 

Ceretk Corn mewl. 1 pound, 6 cents (1191: flour, 

7 pound*, 21 wilt* (122): rice, 2 pound*. 14 

cent* (133); lutrley, 0.25 pound, 2 cents (117): 
bread, 39.4 pound*, f 1.75 (147)... 

Sugar. 4 pound*. 22 cent* < 163 •. 

Vegetable*: Beans, 7.85 pounds, 33 cent* (177); 
onion*, 2.76 pound*. 12 cents (1*9»; jiotutoe*. 

8 > i»«.u 11 «1». * cents (196 1 . 

Fruit*: Apple*.2.25pounds,6ccnt*(214r, orange*. 

1.1 pound*. 27 cent* (288); prunes, 1 pound, 12 
cent* (247). 

Total vegetable food. 

Total food. 1 


IhJInr*. 

11r /»/*. 

(,'rumi. 

Gram*. 

dram*. 

< 1 »h>r it*. 

q 17 
J. 1 t 

7 

$. i 

71 

9 

434 

2.100 

.22 




>10 

240 



2* 

2 

M 

4 <W 

.45 

1.6 

1 


13 

64 

3.37 

11.2 

100 

11 

.593 

2.870 

6. 33 

21.0 

PA 

5 

599 

8,502 


DIETARY STUDIES OF GERMAN FAMILIES (Nos. 19a-24a). 

The* details of *ix ‘studies with German families follow. In one study 
(No. 24a) the man was native German but the woman was American 
born. 

DIETARY STUDY NO. li>A. 

The family in this study lived in tin* outskirts of the city. There 

• % . 

were five persons in tin* group in the study—two men, one woman, and 
two children—who were taken to board. The ages of the children were 
not given; it has been here assumed that they averaged <» to 7 years. 
They rented live rooms, for which they paid 8‘d a month. During the 
course of the study they spent 5 cents for tea and 00 cents for coffee 
in addition to the purchase of food materials. 

The study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Two men. 42 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Two children (42 meals X 0.5 meal <»f man), equivalent to. 21 

Total number of meals equivalent to. SO 

Equivalent to one man twenty-seven days. 

DIETARY STUDY NO. 20 A. 

The members of this family comprised one man, one woman, and 
four children aged, respectively, 8, 0, and 4 years, and 17 months. 
The father was a ti^h peddler. They were all in poor health, dispirited, 
and seemed to he insufficiently nourished. The woman appeared to be 


















































51 


shiftless and incapable of improvement. They rented two rooms, for 
which they paid >4 per month. Their income was variable, being $3 
during the week of the study. In addition to the food materials pur¬ 
chased they spent 10 cents for tea, 22 cents for coffee, and 1 cent for 
pepper. 

The studv continued seven davs. The number of meals taken was 
as follows: 


Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Two children, 8 and 6 years (42 meals X 0.5 meal of man), equiva¬ 
lent to. 21 

Child, 4 years (21 meals X 0.4 meal of man), equivalent to. 8 

Child, 17 months (21 meals X 0.2 meal of man), equivalent to_ 4 


Total number of meals equivalent to. 71 

Equivalent to one man twenty-four days. 


DIETARY STUDY NO. 21 \. 


This family consisted of two men, one woman, and four children 
aged, respectively, 11, 8, 6, and 2 years. They were all healthy. They 
rented a house of four rooms, for which they paid £9 a month. In 
addition to the food materials purchased they spent 30 cents for coffee 
during the study. 

The study continued seven days. The number of meals taken was 
as follows: 


M t-iils. 


Two men. 42 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 11 years (21 meals X 0.6 meal of man), equivalent to. 13 

Two children, 9 and 6 years (42 meals X 0.5 meal of man), equiva¬ 
lent to. 21 

Child, 2 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to. 101 

Equivalent to one man thirty-four days. 


DIETARY STUDY NO. 22 A. 


This family was dirty but healthy. It consisted of a man, a woman. 

* *• 

a boy of 16, and two children 14 and 10 years of age. The man and 
woman had lived in this country twenty-six years. They paid $18 a 
month rent for nine rooms, including a little tobacco shop at the front 
of the house. The woman took care of the shop during the day, as 
the man worked away from home. During the course of the study 
they spent 90 cents for tea and coffee and 4 cents for yeast cakes in 
addition to the food materials purchased. 















• ' — 


The study continued seven clays. The number of meals 

w ** 

as follows: 

Man. 

Woman (21 meals X 0.8 meal of man), equivalent to. 

Bov, 10 wan* old. 

Child, 14 years (21 meals X 0.7 meal of man), equivalent to. 

Child, 10 years (21 meals X 0.0 meal of man),equivalent to. 


taken was 


Mmla. 

.. 21 
.. 17 
.. 21 
.. 13 
.. 13 


Total number of meals eqtii valent to. 
Equivalent to one man twenty-nine days. 


87 


D1KTAKY STUDY NO. 23a. 

This family consisted of two men and two women. They owned 
their own house of live rooms. During the course of the study they 
spent S cents for tea and 8 cents for coffee in addition to the food 
materials purchased. 

The study continued one day. The number of meals taken was as 

* r 

follows: 

Mmb. 


Two men. 6 

Two women (6 meals X 0.8 meal of man), equivalent to. 5 

Total number of meals equivalent to. 11 

Equivalent to one man four days. 


DIETARY STUDY NO. 24A. 


In this family the man was a German, but the woman was American 
born. There were also three children, aged 10, 0, and 4 years, respec¬ 
tively. The children were well, with bright color and good com¬ 
plexions, but very dirty and untidy. The income of the family was 
variable, from $."> to $10 per week. They paid $5 a month rent for 
four rooms. During the course of the study they spent 24 cents for 
tea and 16 cents for coffee in addition to that for the food materials 
purchased. 

The study continued seven days. The number of meals taken was 

% * 

as follows: 

Meals. 


Man.21 * 

Woman (21 meals X 0.8 meal of man), eijuivalent to. 17 

Child, 10 years (21 meals X 0.0 meal of man), equivalent to.13 

Child, 6 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 4 years (21 meals X 0.4 meal of man), equivalent to. 8 

Total number of meals equivalent to. 70 

Equivalent to one man twenty-three days. 

















53 


Table 11.— Weight* and runt offoo<l and nutrient* in dietary studies of ( iennan families. 
F.kmI consumed during the whole study (7days). 

Kinds and amount*-. 


(’OSt. 


lUf tar ;/ study So. l:>n. 
AMMAI. FOOD. 


Cost, nutrients, and fuel value of food per 
man per day. 


Cost. 




Beef: Shoulder, 9.5 pounds. 69 cents (19). Mut¬ 
ton, s pounds, 73cents (51). Veal, 3 pounds,25 

cents (87). 

Pork: Scrapple, 1.5 pounds, 11 cents (67); lard, 5 

pounds, 6 cents (62). 

Eggs, 1 pound, 24 cents (105). 

Butter. 1.25 pounds, 39 cents (106). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 22 pounds, $1.06 (147); pies, 4 
pounds. 20 cents (158); flour, 9pounds, 43 cents 

( 122 ) . 

Sugar. 2 pounds, 12 cents (163t. 

Vegetables: Potatoes, 21 pounds, 49 cents (196); 
sauerkraut, 1 pound, 10 cents (204); cabbage, 

1.56 pounds, 10 cents (181). 

Fruit, oranges, 0.6 pound, 6 cents (238). 

Total animal food. 

Total food. 

Dietary study So. 20. 

ANIMAL FOOD. 

Beef: Shoulder, 2.5 pounds, 24 cents (19); liver. 

Pork: Scrapple, 2 pound. 16 cents (67); ham, 7 
pounds, 42 cents (62); lard, 1 pound, 10 cents 

( 62 ). 

Fish, herring, smoked, 0.9 pound, 15 cents (88). 

Butter. 0.25 pound. 9 cents (106). 

Milk, 2.6 pounds, 14 cents (114). 

Total animal food. 


Dollars. 

1.67 

.17 
.24 
.39 


VEGETABLE FOOD. 

Cereals, bread, 7.9 pounds, 38 cents (147). 

Sugar. 3 pounds, J8 cents (163); molasses. 1.5 

pounds, 8 cents (165). 

Vegetables: Potatoes, 7 pounds, 14 cents (196); 
canned tomatoes, 2 pounds. 11 cents (209); 

cabbage, 6.2 pounds, 18 cents (181). 

Fruit, oranges, 0.3 pound,8 cents (238). 


Total vegetable food.. 

Total food.. 

Dietary study So. 2',a. 

i 

ANIMAL FOOD. 

Beef: Shoulder. 7 pounds, 71 cents (19); liver, 

2.5 pounds, 17 cents (8).. 

Pork, lard, 1.5 pounds, 23 cents (62) .. 

Milk, 8.4 pounas, 32 cents (114). 


Total animal food 


VEGETABLE FOOD. 

Cereals: Bread. 24.8 pounds. 88 cents (147); 
buns. 2.1 pounds. 18 cents (148); flour, 24 
pounds, 72 cents (122); rice, 0.5 pound, 4 cents 

(133) . 

Sugar. 10 pounds, is I cents (163i. 

Vegetables: Potatoes, 21 pounds, 45 cents (1%); 

canned tomatoes, 1.8 pounds, 12 cents (209)... 
Fruits, jelly, 3.5 pounds, 28 cents(235). 


Total vegetable food. 
Total food. 


2.41 


Cents. 

6.2 

.6 

.9 

1.4 


Protein. 


Grams. 


Fat. 


1.69 

.12 


.69 

.06 

2.56 


5.03 


,36 


.68 
. 15 
.09 
.14 


1.42 


.38 
. 26 


.43 

.08 


1.15 


2.57 


.88 

.23 

.32 


1.43 


1.82 
. 56 

. -57 
.28 


3.23 


ft > 


9.1 


6.3 

.4 


2.6 

.2 


9.5 


18.6 


1.5 


2.8 
. 6 
.4 
.6 


5.9 


1,6 

1.1 


1.8 

.3 


4.8 


10.2 


3.8 

1.0 

1.4 


6.2 


7.9 

2.4 

2.5 
1.2 


14.0 


20.2 


53 


Grains. 


39 


.56 


53 


62 


118 


15 


20 

3 


40 


14 

1 


20 


60 


33 

5 


38 


102 


112 


150 


13 

2 

18 


Carls >- 


Fuel 


hydrates, value. 


Grams. 


13 


13 


85 


70 

2 

4 

2 


.83 


85 


13 

;>o 

7 


50 


14 

1 


15 


6 a 


(Vi lories. 

559 

132 

26 

160 

877 


338 

34 


6 / 


439 


442 


1 

4 

3' 


79 

76 

32 


187 


195 




646 

197 

78 

41 


962 


971 


1,680 

136 


304 


2,120 


2,997 


109 


719 

30 

36 

38 


932 


390 

308 

148 


846 


1,778 


■", y ’ 

267 

114 


633 


3,117 

788 

357 

168 


4.430 


5,063 

























































































































































54 


Tahmc 11.— Wright* amt riw/ itf fiHtd awl nutrient* in dietary ettulits <»/ (irrman j’atni* 

lie* —Continual. 


Food ron»uu«t during the whole nudy (7 day*). 


4‘n*>i, nutrients,tt ii« 1 fuel valued! food per 
iiiiiii |M*r day. 


Kind* and hum ►util*. 


I Hr tary utioly So. Jh r. 

AKIM A L FOOD. 

Beef: Suet, 8 pound*. lft cents (3ft); shoulder, 
x.7ft pounds, x7 cents (19>; shin. 2 pounds, 10 
cents (17»; round, l.2ft poumls, IS cents (28)... 
Pork: Ham, ft pound*, 50 cents (60); sausage, 3 
pound*, 17 cent* (06); steak, I .ft poumla, JO 

eent-s iOil). f . 

Eggs, 1.5 laainds. 22 cents (105). 

Butter. 1 |s»und, 36 cents (106). 

Milk, *kim, 16 |smnds, 32 cents «115>. 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Corn meal, 12 pounds. 42 cents (119>; 
flour. 1.5 )>ounda, 11 cents (122); bread, 2ft 
jMiunds. 70 cents (147); cakes. 8.75 pounds. 40 

i-ents 1 1M). 

Sugar. 1 pound, 6 cents (163). 

Vegetables, potatoes, 14 pounds, 3ft cents ^196) .. 

Total vegetable f«n»d. 

Total food. 

Dietary r-holy So. JJa. 

ANIMAL FOOD. 

Beef: Shoulder. 7 pounds, 00 cents (19): round, 

ft pound*, 9 H cents < 2 x>. 

Pork: Sausage, 8.25 pound*. 4ft cents (66); |>ork 
chops. 2 pounds, 2* cents (ft*): lard. 2 pounds, 

31 cents ... 

Fish: Whlteflsh, s pound*. 56 cents (103). 

Eggs, J.75 pound*. 51 cents (loft). 

Butter, 2.2$ pounds, 90 cents (106). 

Total animal food. 

VEGETABLE FooP. 

Cereals: Bread. 18 pound*, 79 cents (147); buek- 
wheat. 2 pound*. 10 cents (11H); flour, 20 
pound*, xi cents (122); ginger cakes, 1.6 

pound*. 12 cents (157). 

Sugars, etc.: Sugar. 7 pound*. 42 cents (163); 

molasses, l.ft pound*, h cent* (16ft). 

Vegetables: Potatoes. 24.5 pounds, 49 cents 
(196): onions, 1.6 janind*. 2 cents (1*9); cab¬ 
bage, 1.4 pounds. 4 cents (1*1 >; canned toma¬ 
toes, 1.8 jxmnds, 10 cents (209i: turnips, 3.7ft 
pounds, 7 cents (212). 

Total vegetable food... 

Total food... 

Dietary r-twly So. tin (duration, 1 tiny). 

ANIMAL FOOD. 

Beef: Shoulder, l.ft pounds, 15 cents (19); bo¬ 
logna. 1 pound, 13 cent* (1). 

Fish: Smoked herring. 0.9 pound. 10cents(88).. 

Eggs. 0.25 pound, 5 cents (105). 

Butter. 0.25 pound. 10 cents (106). 

Milk. 4.2 pound*, 16 cent* (114). 

Total animal food. 


Cost. 

Cuat. 

Protein. 

Fat. 

Carl*>- 

hydrate*. 

Fuel 

value. 

t 'alirrii*. 

Ml 

508 

30 

107 

X9 

Dollar*. 

1.36 

1.17 

.22 

.36 

.32 

( YhU. 

4.3 

8.6 
. i 
1.1 
1.0 

dram*. 

80 

lx 

3 

dram*. 

48 

49 

2 

12 

l 

dram*. 

1 


8 

12 

3. 43 

10.7 

59 

112 

13 

1,286 

1.69 

5. :* 

66 

16 

371 

1.X46 

.00 

.2 



14 

56 

.35 

11 

4 . 

37 

164 

2.10 

'■•■o 

59 

16 

422 

2.066 

ft. 63 

17.3 

118 

128 

435 

3,351 

1.64 

6.1 

30 

18 


304 

1.04 

3.8 

12 

66 

1 

039 

.56 

2.1 

11 

4 


92 

.51 

1.9 

4 

3 


43 

.90 

3.3 


82 


2xft 






4.6ft 

17.2 

66 

123 

1 

1.363 

1.X2 

6.7 

70 

10 

458 

2,201 

. r>o 

1.9 



135 

540 

.72 

2.7 

11 

1 

*4 

3X9 

3.04 

11.3 

XI 

11 

677 

3.130 

7.69 

28.6 

147 

134 

67X 

1 193 

.28 

7.0 

49 

37 


5J6 

.10 

2.5 

21 

9 


164 

.05 

1.3 

4 

3 


43 

.10 

2.5 


24 


214 

.16 

4.0 

16 

19 

24 

329 

.69 

17.3 

90 

92 

24 

1,275 














































































































































Table 11.— Wei y his and cost of foexl and nutrients 

lies —Continued. 


in dietary studies of fireman faini- 


F.hkI consumed during the whole study (7 da vs) Cost - nutri ents, and fuel value of food per 

* ' 1 ’ man per day. 


Kinds and amounts. 


Dietary study So. 2Ja (duration 1 day) —Cont'd. 
VEGETABLE FOOD. 

Cereals: Flour, 0.9 pound, 3 cents (122): white 
bread, 2.25 pounds, 10 cents (147): rye bread, 
2.25 pounds, 10 cents (140); buns, 0.7 pound, 5 

cents(149). 

Sugar, 1 pound, 5 cents (163). 

Vegetables: Potatoes. 3.5 pounds, 9 cents (190); 
dried beans, 1 pound, 4 cents (177;. 

Total vegetable food. 

Total food. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

Cents. 

Grams. 

Grams. 

Grams. 

Calories. 

0.28 

7.0 

65 

11 

392 

1,926 

.05 

1.3 



114 

456 

.13 

3.2 

34 

3 

139 

719 

. 46 

11.5 

99 

14 

645 

3.101 

1.15 

28.8 

1*9 

106 

669 

4,376 


DIETARY STUDY OF AN AMERICAN FAMILY (No. 25a). 

This family comprised two healthy women of frugal habits. They 
occupied three rooms, for which they paid $♦> a month. During the 
period of the study they spent 15 cents for tea in addition to the pur¬ 
chase of food. 

The study continued seven days. The number of meals taken was 
4'J, equivalent to 34 meals of a man, or equivalent to 1 man 11 days. 

Table 12. — Weights and cost of food and nutrients in a dietary study of an American 

family. 


Food consumed during the whole study (7 days). 

Cost, nutrients, and fuel va’ue of 
man per day. 

food per 

Kinds and amounts. 

Cost. 

Cost. 

Protein. 

Fat. 

Carlx>- 

hydrates. 

Fuel 

value. 

Dietary study Xo. 25a. 







ANIMAL FOOD. 








Dollars. 

< V Ills. 

Grams. 

Grams. 

Grams. 

Calories. 

Beef: Shoulder. 1.5 pounds. 24 cents (19). Veal, 







l pound, 20 cents (37); liver, 1 pound, 6 cents 
(8). 

0.50 

4.5 

25 

8 

1 

175 

Pork, scrapple. 1 pound. 6 cents (67). 

.06 

.5 

i 

8 

5 

95 

Ki<h mnnkcrpl 1 76 nniitids. 2*2 ( 91 ) . 


2.0 

7 

3 


65 

Rnt(»*r 1 oound 40 cents (1061. 

.40 

3.6 

i 

85 


316 

Cheese, cottage, 0.5 pound, 5 cents (110). 

.05 

•5 

4 


l 

20 

Milk, 1.06 pounds, 4 cents (114). 

.04 

• « 

2 

2 

2 

34 


Total animal food . 

1.27 

11.5 

40 

56 

9 

695 

VEGETABLE FOOD. 

Cereals: Bread. 7 pounds, 35 cents (147): dough¬ 
nuts. 1 pound, 10 cents (156); corn meal, 2 

I m Binds, 5 cents (119). 

Sugar. 3 pounds. 14 cents (163); molasses, 1.5 
tidii nrl< K ppnts / . 

.50 

22 

4.5 

2.0 

37 

2 

14 

237 

167 

1,221 

676 

Vegetables: Cabbage, 2.76 pounds. 10cents (181); 
cabbage, pickled. 1.5 pounds. 10 cents (181i ... 

.20 

1.8 

2 


8 

40 

Fruits: Prunes, 1 pound, 15cents (247): bananas, 
2.5 pounds, 10 cents (21*): oranges, 0.75 pound, 
10 cents (238); strawberry preserve, 1 pound, 
12 cents (251). 

.57 

5.2 

2 

1 

53 

229 

Total vegetable food. 

1.49 

13.5 

43 

15 

465 

2,166 

Total food. 

2.76 

25.0 

83 

71 

474 

2,861 


















































































































DIETARY STUDIES OF IRISH FAMILIES (No*. 20a-28ft). 

The detail* of thive dietary studies with Irish families follow: 

DIETARY STUDY NO. 2dA. 


This family consisted of a man, a woman, and four children; aged 

9, 7, and 2J years, and 11 months, respectively. The woman was not 

strong; the children were well but pale. The income of tin* family 

was $15 per week. They paid $10 a month rent for four rooms and a 

bathroom. During the course of the study the)’spent $1.12 for tea 

and coffee, 8 cents for salt and pepper, and 5 cents for pickles. 

The study continued 7 days. The numljer of meals taken was as 
% • 

follows; 

Metis. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Twochildren,9and 7 years (42 meals X 0.5 meal of man),equivalent to. 21 

Child, 2$ years (21 meals X 0.4 meal of man), equivalent to. 9 

Child, 9 months (21 meals X 0.3 meal of man), equivalent to. 6 

Total number of meals equivalent to. 74 

Equivalent to one man twenty-five days. 


DIETARY STUDY NO. 27a. 

This was ti storekeeper's family, comprising a man and a woman. 
They paid $12 a month rent for three rooms, not including the store, 
which was on another street. They spent 20 cents for tea in addition 
to the food materials purchased during the course of the study. 

The study continued seven days. The number of meals taken was 

w • 

as follows; 

M eii Is. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Total number of meals equivalent to. 38 

Equivalent to one man thirteen days. 


DIETARY STUDY NO. 28a. 

This family included a man, a woman, and five children, aged 
respectively 15, 12, 0, and 5 years, and 21 months. They were rather 
sickly. The man was a painter, out of work at the time of the study. 
When employed he earned $15 per week. One of the children, a boy, 
earned $3 per week. They paid $12 a month rent for a house of five 
rooms, the rent being applied to the purchase of the house. During 
the course of the study they spent 15 cents for tea, 3o cents for coffee, 
and 5 cents for yeast in addition to the food materials purchased. 










The study continued seven days, 
as follows: 


The number of meals taken was 


Meals. 


Man. 21 

\\ oinan (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 15 years (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 12 years (21 meals X 0.7 meal of man), equivalent to. 15 

Child, 9 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 5 years (21 meals X 0.4 meal of man), equivalent to. 8 

Child, 21 months (21 meals X 0.3 meal of man), equivalent to. 6 


Total number of meals equivalent to 
Equivalent to one man thirty-two days. 


95 


Table 13. — Weights and cost of food and nutrient* in dietary studies of Irish families. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 


Dietary study Xo. -!6o. 

ANIMAL FOOD. 

Beef: -Round, 7 pounds, $1.20 ( 28): shoulder. 5 
pounds. 52 cents (19). Mutton, 3 pounds, 36 

cents (51). Veal, 1 pound, 20 cents (37). 

Pork: Sausage. 1 pound, 14 cents (66); chops. 3 
pounds, 51 cents (58): ham. 1 pound, 20 cents 

(60); lard. 1 pound, 16 cents (62). 

Fish: Mackerel, 1 pound, 18 cents (91): white- 

fish, 2 pounds, 20 cents (103). 

Milk. 18.9 pounds. 72 cents (114). 

Cheese. Neufchatel, 1 pound, 16 cents (112). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 32 pounds, $1.60 (147): buck¬ 
wheat, 2 pounds, 10 cents (118); barley, 1 
pound, 3 cents (117); cake, 0.5 pound. 10 cents 

( 150 ): doughnuts, 1 pound, 10 cents (156). 

Sugar, 6 pounds. 36 cents (163). 

Vegetables: Potatoes, 24.5 pounds, 85 cents (196): 
canned tomatoes, 7.1 pounds, 44 cents (209): 
sauerkraut, 2 pounds, 18 cents (204). cabbage, 
1.4 pounds. 5 cents (181), onions, 1.6 pounds, 
6 cents 1 189): turnips, 6 25 pounds, 14 cents 
(212), dried peas, 1 pound, 12 cents(193), corn, 

canned, 1.3 pounds, 12 cents (184).. 

Fruits, prunes, 1 pound, 16 cents (247).. 

Total vegetable food.. 

% 

Total food. 

Dietary study Xo. 27a. 

ANIMAL FOOD. 

Beef: Corned, 2 pounds, 24 cents (2); stewing, 3 
pounds, 22 cents (33); chuck, 3 pounds, 36 
cents (11); bologna. 1 pound, 12 cents (1)* 

Mutton, 1.5 pounds. 12 cents (51). 

Fish, haddock, 3 pounds, 18 cents (84). 

Eggs. 1.63 pounds, 33 cents (105). 

Butter. 3 pounds, 60 cents ( 106 ). 

Milk, 11.5 pounds, 44 cents (114). 

Total animal food. 

VEGETABLE FOOD. 


Cost. 

Cost. 

Protein. 

Fat. 

('arl to¬ 
ll yd rates. 

Fuel 

value. 

Dt>ttars. 

Cents. 

Grants. 

Grams. 

Grams. 

Calories. 

2.28 

9.1 

60 

29 

. 

458 

1.01 

4.1 

12 

45 


44s 

.38 

1.5 

6 

2 


42 

.72 

2.9 

11 

14 

17 

237 

.16 

.6 

3 

5 


57 

4.55 

18.2 

82 

95 

17 

1.242 

1.93 

.36 

7.7 
1.4 

60 

13 

365 

109 

1,816 

436 

512 

48 

1.95 

.16 

7.8 

.6 

18 

2 

113 

12 

4.40 

17.6 

78 

15 

599 

2, M2 

8.95 

35.8 

160 

110 

616 

4.084 

1.06 
. 18 

8.1 

1.4 

57 

9 

54 


709 

36 

.33 

2.5 

i 

5 


73 

.60 

4.6 

1 

89 


796 

.44 

3.4 

13 

16 

20 

274 

2.61 

20.0 

87 

164 

20 

1.888 

. 45 

3.4 

54 

11 

318 

1,586 


Cereals: Oatmeal, 3 pounds. 15 cents (130): b r- 
ley, 0.5 pound, 3 cents (117): Hour, 9 pounds. 
27 cents (122). 

















































































































58 


TaHI.K 13 .— IIV1J//1/41 ttnd cost of f*sl aml nutrient* in dietary studies of Irish families 

Continued. 


FimhI roiuimidl during tl»«* whole study (7 day*). 


Oat, nutrient", and fuel value of f<«»l |s*r 
umii |ht day. 


Kind" and amount-. 


Dietary *twhj So. S?a —Continued. 

VEGETABLE ft*oi>—continued. 

sugarsand •larches: Sugar, 1.6 pounds. 18 cents 

(163); cornstarch. 1 pound, 5 rent" (1?2). 

Vegetable*: IHrtatoea, 12.26pounds,86cent*(196); 
cabbage, 1.38 |H>unds, 5cents (181); onions,0.8 
pound, 2 cents (189); carrots, 0.34 pound, 1 
cent (182): turnips, 1.4 pounds. 3 cents (212); 
canned tomatoes, 3.5 pound", 20 cents (20t») ... 

Total vegetable food. 

Total fond. 

Dietary study So. 2$u. 

ANIMAL KOol). 

Beef: Round. 4 pound". 62 cents t'2M>: shoulder, 
2 pounds, 24 cents (19); liver, 1 pound, 8 cents 
(8); bologna, 2.5 pounds, 30 cents (1). Veal, 2 

pounds, 2" cents (37» .. 

Pork: Rib, 1 pound, 12 cents (54): scrapple, 2 
pounds, is cents (67); lard, 1.6 pounds, 20 

cents (62).. 

Butter, 3 pounds, $1.10 (106 1 . 

Milk. 9.4 pounds. 36 cents (114). 

Cheese, 1 pound, 13 cents t111 r. 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Barley, 0.5 pound, 3 cents (117); flour. 
14 pounds, 40 cents (122); cake, 0.9 pound, 10 
cents (150); buns, 3.95 pounds. 25 cents (148); 

bread, 9.5 pounds, 46 cents (147). 

Sugars,etc.: Sugar.9|>ounds,47cents(163); sirup, 

0.78 pound, 5 cents (166). 

Vegetables: Canned corn, 1.9 |siunds. 22 cents 
(I84i; potatoes, 24.5 pounds. 77 cents (196); 
greens, 8.25 pounds, 11 cents (205). 

Total vegetable fi*od. 

Total food... 


Cml. 

OOBl. 

(\nt*. 

1.8 

6.1 

Protein. 

Fat. 

Carbo* 
hydra tea. 

Fuel 

value. 

CtUurks. 

336 

425 

Dollar*. 

0.23 

.66 

drams. 

dram*. 

dram*. 

84 

92 

12 

1 

1.31 

10.3 

66 

12 

494 

2,347 

3.95 

30.8 

153 

176 

514 

4.285 
- - 

1.52 

4.8 

30 

16 


260 

.50 

1.6 

3 

30 

3 

291 

1 10 

3.4 


86 


320 

. 36 

1.1 

4 

6 


89 

.13 

.4 

4 

5 


61 

3.61 

11.3 


68 

10 

1,021 

1.24 

3.9 

40 

9 

266 

1,304 

. 52 

1.6 



135 

640 

1.10 

, 4 

9 

1 

70 

325 

2.86 

8.9 

49 

10 

471 

2.169 

6. 47 

20.2 

90 

102 

481 

3,190 


SUMMARY AND GENERAL DEDUCTIONS. 


The results of the dietary studies in Philadelphia are summarized in 
the following table: 


Table 14 . — Summitry or results of distant studies of Philadelphia families. 


Dietary* 

study 

number. 

Families. 

Cost. 

Protein. 

Fat. 

Carls»- 

hvdrates. 

Fuel 

value. 

7a 

Cob tred. 

Cent*. 

9.1 

Gram*. 

65 

dram*. 

69 

dram*. 

210 

Calorie*. 

1,715 

Sa 


26.4 

80 

121 

332 

2.726 

9a 


28.3 

128 

164 

482 

3.8*0 

10a 


17.2 

80 

69 

258 

1.967 

Ua 


26. 3 

187 

182 

587 

4,716 


Average. 

21.1 

107 

121 

374 

3.001 








































































































































59 


Table 14. —Summary of results of dietary studies of Philadelphia families —(’ontM. 


Dio tan' 
study 
number. 

Families. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

12« 

Italian. 

Cents. 

22.7 

Grams. 

102 

Grtnns. 

130 

Grams. 

477 

Calories. 

3,473 

18m 

.do. 

35. 4 

127 

103 

259 

2, 462 


Average. 

29.0 

114 

116 

368 

2,968 

14ft 

German Jew. 

19.1 

83 

44 

488 

2,676 

17a 


24.2 

152 

107 

522 

3, 6*51 

18rt 


18.9 

115 

78 

615 

3,615 

loft 

Russian Jew. 

19.9 

85 

67 

258 

1.96*9 

10a 

Roumanian Jew. 

21.0 

165 

50 

599 

3.502 


Average. 

20.6 

120 

69 

496 

3,0 S 6 

19a 

German. 

18.6 

118 

85 

442 

2.997 

20a 

.do. 

10.2 

60 

85 

195 

1.778 

21 a 

.do. 

17.3 

118 

128 

435 

3,351 

22a 

.do. 

28.5 

147 

134 

678 

4. 493 

23a 

.do. 

28.8 

189 

106 

669 

4. 376 

24a 

German-American. 

20.2 

1.50 

65 

971 

5,063 


Avernge. 

20.6 

130 

101 

565 

3,676 

25a 

American. 

25.0 

83 

71 

474 

2,86,1 

26ft 

Irish. 

35.8 

160 

110 

616 

4,084 

27a 

.do. 

30.3 

153 

176 

514 

4, X 5 

28a 

.do. 

20.2 

90 

102 

481 

3.1‘.0 


Average. 

28.8 

135 

129 

537 

3.836 


Average of all 22 studies. 

22.8 

115 

102 

47 6 

3,308 


In several of the studies the cost of the diet per man per day was 
relatively very high, and in nearly all of them it was higher than was 
necessary- The average given in the table above, while indicating 
what these families spent for their food, represents a greater amount 
than it was necessary to spend in those regions, in the time when these 
studies were made, to provide a diet in every way as satisfactory as 
the average obtained in the studies. Thus, 14 of the 22 families 
included in these studies paid from 20 to 30 cents per man per day for 
food materials (not including food accessories) which supplied no more 
nutrients or energy than it was estimated could have been obtained 
for 15 cents if there had been more intelligence in marketing; and 
those families who spent less than 20 cents per man per day for food 
obtained less than they should for the money spent. This is quite 
apparent upon a study of the results summarized above. For instance, 
amongthe 5 colored families 3 of them spent practically the same amount 
for their food, namely 2(3.3 cents per man per day in two cases and 23.4 
cents in the third. But the quantitiesof nutrients and energy obtained 
varied widely. Thus, in study No. 8a the family obtained per man per 
day but 80 grams of protein and 2,780 calories of energy; the family in 
study No. 9a spent 0.1 cent per day less, but got 43 grams of protein 
and 1,154 calories of energy more, while the family in study No. 11a 
for the same expenditure secured 187 grams of protein and over 
4,700 calories of energy. The family in study No. 10a spent 17.2 














































































































cents per man per day, and obtained just as much protein as the fam¬ 
ily in dietary study No. Na for 2d.4 cents, but only about two-thirds 

V « ft w w 

as much energy; this deficiency l)eingdueto the fact that they expended 
a smaller proportion of their money u|M>n |>ork and v egetable foods and 
thus m*cu red less fat and carbohydrates. The family in dietary study 

* m * • 

No. 7a were certainly underfed; they spent but 0.1 cents per man |H*r 
day for food, and obtained for it but 05 grams of protein and a little 
oyer 1,700 calories of energy. Their purchases, howeyer, were just 
about as economical as those in dietary study No, 11a. 

The results with the two Italian families studied differed consid¬ 
erably. The family in study No. 12a spent 22.7 cents per man jH*r 
day, and obtained 102 grams of protein, and nearly 3,500 calories of 
energy, while the family in study No. 13a spent 35.4 cents and got a little 
more protein—127 grams—but only about two-thirds as much energy 
as in No. 12a. These were among the least economical of the families 
included in these studies. 

The group in which there was the most uniformity as regards the 
quantity of nutrients and energy of the diet, and also with respect to 
economy of purchase, was that made up of German families. In the 
arc rage of the 6 families of this group the diet cost 20. G cents per man 
per day, and furnished 130 grams of protein and very nearly 3,7 <m> calo¬ 
ries of energy. One family in this study was considerably underfed, 
spending only 10.2 cents per man per day for their food. This was 
practically just half of the amount spent by the aye rage; but for this 
expenditure they secured very nearly half of the protein and energy 
found in the average diet for the group. 

Of all the families studied in Philadelphia, the woman in dietary 

study No. 24a of this group was believed by the investigator to show 

the most intelligence on the subject of marketing. She had tried all 

the markets in the vicinity of her home until she had found the most 

* 

reasonable one, which she then patronized regularly. For 20 .^ cents 
per man per day she secured 150 grams of protein and 5,063 calories 
of energy, while the family in study No. 22a, to obtain almost as 
much protein, but somewhat less energy, expended 28.5 cents. 

In the average of the results with the five Jewish families the cost 
of the diet was the same as that for the German families, but the 
average diet of the Jewish families provided on the average only 12o 
grams of protein and 3,086 calories of energy. Two of the families, 
those in the studies Nos. 14a and 15a, were decidedly less economical 
than the rest of the group, and although they spent a sufficient amount 
of money they were hardly sufficiently fed when compared with other 
families and with the average of all of them. 

•The cost of the diet in the average for the three Irish families was 
very nearly the same as that for the Italian families, but the quanti- 


ties of nutrients and energy procured were noticeably larger for the 
former. 

I he only native American family included in these studies was that 

* V 

in study No. 25a. They spent 25 cents per man per day, for which 
they secured S3 grams of protein and 2,Shi calories of energy—a diet 
exactly the same in protein and but very little higher in energy than 
that in study No. 14a (a German-Jewish family), which cost 6 cents per 
day less. 

Most of the above comparisons of different diets as regards economy 
have been made between families of the same nationality. Similar facts 
are observed in comparing the results with families of different nation¬ 
alities. Thus in dietary study No. 24a with the German-American 
family the cost of the diet was 2o.2 cejits per man per day, for which 
150 grams of protein and 5,063 calories of energy were secured, while 
in dietary study No. 28a. with an Irish family, the cost per man per day 
was exactly the same, but only 90 grams of protein and 3,190 calories 
of energy were secured. The family of Roumanian Jews in dietary 
study No. 16a spent 21 cents per man per day, a trifle more than the 
two families just mentioned, and secured 165 grams of protein and 
3,502 calories of energy; that is, little more protein but much less 
energy than in the family in study No. 24a. Again, the colored family 
in dietary study No. 10a spent 17.2 cents per man per day and secured 
but So grams of protein and 1,967 calories of energy, while the Ger¬ 
man family in study No. 21a spent 17.3 cents per man per day and 
secured 118 grams of protein and 3,351 calories of energy. The two 
most expensive dietaries in the whole number were that of tin* Italian 
family in the study No. 13a and that of the Irish family in study No. 
26a. The former spent 35.4 cents per man per day and secured 127 
grams of protein and 2,462 calories of energy, while the latter spent 
35.8 cents per man per day and secured 160 gram* of protein and 4,084 
calories of energy. 

It is interesting to observe that the family in study No. 13a consisted 
of two women; so also did those in Nos. 25a and 11a. In all three the 
cost calculated to the basis per man per day was high, but the economy 
of the diets purchased varied widely. 

So few data regarding the occupations of the different families are 
available that but little can be said concerning the fitness of the diets. 
Most of the families were without regular incomes, so it may be 
inferred that they were not engaged in steady work. The average of 
the 22 studies summarized above agrees practically with the common 
standard for a man at light to moderate muscular work; the number 
of studies in which the diet was fairly near the average, however, was 
small, the larger part of them being either considerably higher or 
lower than this. The family in study No. 27a was that of a store¬ 
keeper. The diet in this study, furnishing 153 grams of protein and 


4,235 calorics of energy, would certainly seem to 1 h» ample. The 
family in study No. 22a also kept a store, but it was looked after hv 
tin* woman during the day, while tin 1 man was away at work. In 
this case also the diet with 147 grama of protein and 4,498 calories of 
energy would seem to la* more than sufficient, unless the man was 
engaged in hard work. In the notes eoneeruing the family in study 
No. 18a it wa> stated that one room of tin* house was used as a tailor 
shop. If tailoring was the occupation in this case, the diet, which fur¬ 
nished 115 grams of protein and 3,H15 calories of energy, was certainly 
sutlieient. One of the two women who comprised tin* family in study 
No. 11a was a washerwoman. If steadily employed she would doubt¬ 
less require considerably more food than the average woman; but it 
would hardly be expected that the diet for the two women would need 
to average 187 grams of protein and 4.71H calories of energy per man 
per day as found in this study. 

Two faults, then, are quite generally evident in these studies. There 
was a tendenev to buy too much where there was sutlieient monev, 
and the prices paid for nourishment were considerably higher than was 
necessary. 

One reason for the expensiveness of the diet was found in the way 
the families lived. Since they had no regular incomes they could not 
purchase their food materials in quantities, but bought their provisions 
only on the day they were used and only as much as was needed at the 

W % %r % 

time. Such method of purchasing materials in small quantities is 
always more expensive than buying in larger amounts. 

Furthermore, almost every one of the families in the Philadelphia 
studies bought groceries and provisions at the small corner stores so 
common in that city, rather than at the larger markets where the 
goods could be obtained much cheaper. For instance, tin' small corner 
grocery in the vicinity of the settlement charged 5 cents a pound for 
Hour, while the best Hour could be had at a larger store a little farther 
away for 34 cents, even in small quantities. The only butter for sale 
at the small store cost 40 cents a pound, while good butter could be 
purchased at a market two blocks away for 28 or 30 cents. At the 
same market cuts of meat like neck and shin could be obtained for 
3J- and 4 cents a pound which at the smaller store cost 0 cents. Milk 
in small quantities cost not less than 8 cents a quart. 

Not only were the food materials sold at the small >tore generally 
higher in price than could be obtained elsewhere, but the majority of 
them in the poorer quarters of the city were of inferior quality. 

One article which had considerable effect upon the cost of the diet¬ 
aries, because it was used so generally and in such large quantities, was 
bread. Bakers' bread was used by about half of the families. The 
so-called pound loaf sold by the bakers weighed usually more than 
that—on an average about 1J pounds. The loaves were about a third 


larger than the ordinary pound loaf of homemade bread, but they 
were excessively raised and dried quickly, and altogether were far from 
the ideal nuttv, firm, nutritious loaf. 

In regard to green vegetables the conditions were more favorable. 
The poorer streets of the city were usually well provided with these 
in their season and at prices about as reasonable as in the large 
markets. Many hucksters and farmers brought their vegetables 
directly to the streets in which these families lived and sold them 
without the middleman’s profit. 

To some extent tlie people in these regions were not responsible for 
the costliness of their diet. 1 n no case were there any conveniences for 
the use of ice for keeping food, and in few if any cases was there sufli- 
cient money to enable them to buy in very large quantities. Hut while 
the costliness of the diet mav be accounted for to some extent bv lack 
of space to keep quantities of provisions and lack of money to buy 
them, a considerable part of it was unnecessary, as was shown by a 
comparison of the different diets as regards economy, and for people 
in the circumstances of those of the families studied it was unwarrant¬ 
able. A little more intelligence in the matter of marketing would 
have enabled many of the families to provide practically the very 
same diet at a much smaller cost, or a better diet for the sum expended. 
This fact has been well illustrated by a comparison of the diet obtained 
bv the woman in study No. 24a with that secured bv other families for 
the same money or more. This woman had found that in the small 
store near her home food materials cost her very much more than in the 
market a few blocks farther away. She could get good sugar at 4 
cents at the market, or larger store, which would cost her 6 cents at 
the small store. Meat for which she would have to pay 10 cents at 
the small store she could get for 0 cents at the market. Accordingly 
she traded at the market as much as possible. 

A little knowledge of the comparative nutritive values of food 
materials would have enabled a number of the families in these studies 
to have saved a considerable part of the money spent for food by using 
different kinds of food materials from those purchased. Some of the 
families used the higher priced cuts of meat while others obtained 
more nourishment for the same or less money spent for cheaper cut*. 
Two of the families used cornmeal and two used rye bread during the 
weeks when the studies were made. None of the rest used any other 
meal or Hour than the higher priced white Hour, although the cheaper 
grades of Hour are by" many regarded as equally nutritious and pala¬ 
table. Dried beans occurred in nine of the dietaries and dried peas in 
live, but only in small quantities and not as a staple article of food, not¬ 
withstanding that these are among the cheapest and most nutritious of 
foods commonly available. In the more general use of dried peas, 
beans, cornmeal and the cheaper cuts of meat, these dietaries could 


have Ihh'm not only chea|x*ned a> t<» co>t, I»ut whom thorn was little to 
#j>end, greatly increased in nutritive value. 


DETAILS OF THE STUDIES IN CHICAGO. 

The dietary studio# in (’hicago wen* made in the spring in the vicinity 
of Hull House among families in tin* region in which the work of the 
settlement was carried on. 

No difficulty was experienced in securing from the families selected 
permission to make the studies, as the work of the Hull Home was 
well known to them and appreciated. As was the case in Philadelphia, 
the families were believed to be typical of those living in the thickly 
congested regions of our large cities. The families studied in Chicago 
were superior as regards intelligence, etc., to those studied in Phila¬ 
delphia. As regards nationality, they comprised native Americans, 
Americans of German and Irish descent. Scotch, English, Irish and 
German, American-Irish, Knglish-American, English-Irish, German- 
American, Freneh-Canadian, Hungarian, and Bohemian. Most of 
these families were in much better circumstances than those studied 
in Philadelphia, a large portion of them having good incomes. In 
nearly all of them the women were members of the Hull House 
woman's club. The kind help and interest of this association in the 
investigations rendered success in the undertaking easier. 

The attempt was made to secure as accurate data as possible regard¬ 
ing the kinds and cost of food consumed, but in these studies more 
reliance had to be placed on the housekeepers than was the case in the 
studies in Philadelphia, since with the number undertaken it was im¬ 
possible to devote the time to the work which would have been 
required for personal supervision of every detail. The data of the 
studies, however, are believed to be quite trustworthy. Altogether 
33 studies were made in Chicago, of which tin* results of 32 are given 
in the present bulletin. The results of 3 of the studies included, 
however, namely. Nos. 33a, 51a, and olhi are somewhat doubtful. All 
the others are believed to be .more satisfactory. T he details of the 
studies follow. 


DIETARY STUDIES OF AMERICAN FAMILIES (Nos. 29a-35a). 

Three studies were made with American families. Of these, 7 <N os. 
2!)a-35a) were with native Americans, 5 (Nos. 3*>a-40a) were with 
Americans of German descent, and I (No. 41a) with Americans of 
Irish descent. 

DIETARY STUDY NO. 21*A. 

The family in this study consisted of two men and two women. The 
income of the family was $lf><) a month. They paid $1*5 a month rent 


for six rooms. I he health of the family was not the best. The woman 
had neuralgia; the daughter had had typhoid fever. The son was not 
hungry in the morning but was at about 11 o'clock, although he had 
not time to get anything to eat then. During the course of the study 
the family spent 5 cents for watercress, 38 cents for codec, and 35 cents 
for tea, in addition to the food materials purchased. 

1 In' study continued seven davs. One man took his lunch daily 
away from home. The number of meals taken at home was therefore 
as follows: 

Meals. 

Two men. 28 

Two women (42 meals X 0.8 meal of man) equivalent to. 84 

Total number of meals equivalent to. 62 

Equivalent to one man twenty-one days. 

DIETARY STUDY NO. 3<)A. 

This family consisted of two men. two women, and two children, 
aged 14 and 3 years, respectively. The head of the family was a car¬ 
penter. They were all in good health. The children drank coffee 
for breakfast and tea for supper. The woman was very neat and 
intelligent and patronized the large markets. They paid 814 a month 
rent for seven rooms. During the study she spent 5 cents for ginger, 
10 cents for catsup, 25 cents for tea, and 35 cents for coffee in addi¬ 
tion to the food materials purchased. The fuel used during the time 

of the study cost about 55 cents. 

•/ 

The study continued seven davs. The number of meals taken was 
%/ •/ 

as follows: 

Meals. 

Two men. 39 

Two women (42 meals X0.8 meal of man), equivalent to. 34 

One child, 14 years (21 meals X0.7 meal of man), equivalent to_ 15 

One child, 3 years (21 meals X0.4 meal of man), equivalent to. 8 

Total number of meals equivalent to. 96 

Equivalent to one man thirty-two days. 

DIETARY STUDY NO. 31 A. 


This family consisted of one man, two woman, and a child 8 years of 
ag-e. They were all vigorous and in good health. The child was allowed 
coffee or tea, one cup, three times a day. The income of the family 
was 883 a month. They paid 825 a month rent for eight rooms. The 
woman did not buy her provisions at the large markets. She spent 5 
cents for tea, 15 cents for coffee, and 2 cents for soup greens in addi¬ 
tion to the food materials purchased. The fuel during the week cost 
about 81.75. 


25580— N o. 129—(>3- 


-o 












Tho study continued seven dav*. The nnmlter of meal* taken was 

» w 

as follows: 

M«k 

Man.21 

Two women (42 meals X 0.8 meal of man), equivalent to. *14 

Child, 8 years (21 meals X 0.5 meal of man), equivalent to. 10 

Total numlaT of meals equivalent to. 85 

Equivalent to om* man twenty-two days. 

DIKTARY STUDY NO. 32A. 


This family consisted of two rather elderly people, a man and a 

woman, who kept a little news and variety shop. They were both in 

health. Their income was 8ps to 8;>o a week and they paid 820 

a month rent for live room". The fuel during' the week cost them 

about 80 cents. In addition to the food materials purchased they 

spent 4 cents for watercress, 15 cents for tea. and IS cents for coffee. 

The study continued seven da vs. The number of meals taken was 
► • 

as follows: 

• Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Total numl>er of meals equivalent to. 38 

Equivalent to one man thirteen days. 



DIKTARY STUDY NO. 33a. 


The family consisted of a man. a woman, and three children, aged 
respectively 8, 5, and 3 years. The income of the family was *10 a 
week. They received 85 a month for hoard for one member of the 
family. They paid 815 a month rent for four rooms. The children 
had fine complexions and appeared to be very well. They were fed 
largely on bread, milk, and potatoes, but were also allowed to drink 
tea and coffee. The meat used was bought largely for tho benefit of 
the man. The figures for the study are somewhat doubtful, but they 
were taken just as given by the woman, who was not very intelligent. 

The study continued seven days. The number of meals taken was 

V * 

as follows: 


Meal*. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 8 years (21 meals X 0.5 meal of man), equivalent to. 11 

Twoehildren, 5 and 3 years (21 meals X 0.4 meal of man), equivalent 
to. 8 


Total number of meals equivalent to..57 

Equivalent to one man nineteen days. 

DIETARY STUDY NO. 34a. 


The family in this study consisted of four men. two women, and 
two children, one 0 years old and the other 10 months old; the latter 
not being included in the study. The income of the family was $30 














a week. Boarders paid ST a week. The family paid *20 a month rent 
tor six rooms and *< for a barn. Ihe children drank tea and coffee, 
except on Sunday when they drank milk and beer. They had appar¬ 
ently very good health. In addition to the food materials purchased 
60 cents was spent for coffee and 40 cents for tea. 

The study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Four men. 77 

Two women (4*2 meals X 0.8 meal of man), equivalent to. 84 

Child, 9 years (21 meals X 0.5 meal of man), equivalent to. 11 

Total number of meals equivalent to.,. 122 

Equivalent to one man forty-one days. 

DIETARY STUDY NO. 35a. 

This family consisted of three men, weighing respectively 154, 137, 
and 135 pounds; two women, weighing 143 and lop pounds, respect¬ 
ively, and two children, one 13 years old weighing 75 pounds and 
one 7 years old weighing 3S pounds. One of the men was sick with 
typhoid fever and consumed only eggnogg. so he was not included in 
the study. The rest of the family appeared to be in fair health. The 
children drank coffee once a day and tea twice. The income of the 
family was S15 a week. They paid *lo a month rent for four rooms. 
In addition to food materials purchased they spent 20 cents for tea 
and 6o cents for coffee. Fuel cost them 50 cents per week. 

The study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Two men. . 42 

Two women (42 meals X 0.8 meal of man), equivalent to. 84 

Child, 13 years (21 meals X 0.7 meal of man), equivalent to. 15 

Chil<l, 7 years (21 meals X 0.5 meal of man), equivalent to. 11 

Total number of meals equivalent to. 102 

Equivalent to one man thirty-four days. 

DIETARY STUDY NO. 30a. 

This family consisted of two men, two women, and one child 10 vears 

%,■ 7 7 % 

of age. They were clean and intelligent and in good health. The 
child drank milk mostly. The income of the family was £25 a week. 
They paid S11 a month rent for four rooms. Forty-live cents was 
spent during the week for coffee and tea and 35 cents for fuel. 

The study continued seven days. There were adult visitors present 
at seven meals, therefore the number of meals taken was as follows: 

Meals. 

Two men. 42 

Two women (42 meals X 0.8 meal of man), equivalent to. 84 

Child, 10 years (21 meals X 0.6 meal of man), equivalent to. 13 

Visitors. 7 

. 96 


Total number of meals equivalent to 
Equivalent to one man thirty-two days. 



















DIETARY STUDY NO, 87A. 


The family in this study consisted «>f two men. a woman, and live 

w • 

children aged respectively 15, 14, 7, 5, and 8 years. 1 heir income 
was $i»7 u month. They paid S'.i a month rent for four rooms. I lur¬ 
ing the week they spent 4 cents for pickles, 5 cents for horseradish, 
87 cents for coffee. 1- cents for ten. 5 cents for chicory, and 50 cents 
for fuel. 

The stud v continued seven da vs. The number of meals taken was 

w V 

as follows: 


Meal*. 


Two men. 42 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Two children, 15 and 14 years (42 meals X 0.7 meal of man), equiv¬ 
alent to. 20 

Child, 7 years (21 meals X 0.5 meal of man), equivalent to. 11 

Two children, 5 and 3 years of age (42 meals X 04. meal of man), 
equivalent to. 17 


Total numl>er of meals equivalent to. 116 

Equivalent to one man thirty-nine days. 


DIETARY STUDY NO. 3Sa. 


The family in this study consisted of three men, two women, undone 
• • 

child 10 years old: all in very good health. The income of the family 

was $50 a week. They lived in their own house of seven rooms, which 

%■ 

would rent for about 820 a month. During the week $1.05 was spent 
for tea and coffee and 26 cents for pickles, salt, and catsup, besides 
the food materials purchased. 

The study continued seven days. One of the men took his suppers 
awav from home. The number of meals taken was therefore as fob 
lows: 


Nh’nls. 


Three men . 56 

Two women (42 meals X 0.8 meal of man), equivalent to. 34 

Child, 10 years old (21 meals X 0.6 meal of man), equivalent to... 13 


Total numl>er of meals equivalent to. 103 

Equivalent to one man thirty-four days. « 


DIETARY STUDY NO. 39a. 

The family in thb study consisted of three men, two women, and six 
children, aged, respectively, 13, 11, 8, 5, 3 years, and 8 months. The 
latter was not included in the study. The children were pale and did 
not appear to be very well. All but the baby drank tea, and thought 
they could not eat a meal without it. The income of the family was 
$80 a month. They owned a house of eighteen rooms, of which they 
used nine rooms and rented nine rooms. Their own rent would cost 
them about $25 a month. The amount spent for food accessories was 
not stated, except 4 cents for vinegar and 2 cents for yeast. 













The number of meals taken was 


The study continued seven days, 
as follows: 


Meals. 

Three men. (33 

Two women (42 meals X 0.8 meal of man), equivalent to. 34 

l hild, 13 years (21 meals X 0.7 meal of man), equivalent to. 15 

(. hild, 11 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 8 years (21 meals X 0.5 meal of man), equivalent to. 11 

Two children, 5 and 3 years (42 meals X 0.4 meal of man), equiva¬ 
lent to. 17 


Total number of meals equivalent to. 153 

Equivalent to one man fifty-one days. 


DIETARY STUDY NO. 4<U. 


I his family consisted of a man, a woman, and five children, aged, 
respectively, 15, 12,10, and 2£ years, and 7 months. The baby was not 
considered in the study. The children drank tea and coffee. They 
appeared to he in fair health. The income of the family was SO a 
week. They lived in their own house of live rooms. During the 
study they spent 55 cents for coffee and tea, 5 cents for salt, 9 cents 
for pickles, and 5 cents for mustard. 

The study continued seven days. The man got his lunch away from 
home; hence the number of meals taken was as follows: 


Meals. 


Man. 14 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Two children, 15 and 12 years (42 meals X 0.7 meal of man), 

equivalent to. 29 

Child, 10 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 21 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to.. 
Equivalent to one man twenty-seven days. 


81 


DIETARY STUDY NO. 41 A. 


This was an American family of Irish descent, consisting of a man, 
a woman, and four children, aged, respectively, 13, 10, and 4 years, 
and 16 months. The health of the family was not good. The woman 
suffered from rheumatism. Among the children there had been cases 
of pneumonia, inflammation of the bowels, and measles during the 
winter preceding the study. The children drank milk, and one of 
them beer for her health. The income of the family was $35 a month. 
They paid $12 a month rent for five rooms. They spent 50 cents for 
tea during the course of the study. 

















To 


Tlio study continued seven duvs. The niimlM*r of iiicul* tnk«*n wna 

V w 

a* follows: 

Meal* 


Man. 1W 

Woman (19 media X 0.8 meal «>f man), equivalent to. V> 

Child, III years (19 media X 0.7 meal of man), equivalent to. 18 

Child, 10 years i 19 meals X 0.0 meal of man), equivalent to. II 

Child, 4 years (19 meals X 0.4 meal of man), equivalent to. 7 

Child, 10 months (19 meals X 0.8 meal of man), equivalent to_ 

Total number of meals equivalent to. 70 

Equivalent to one man twenty-three days. 


Tahi.k 15.— Weight* and ci>*t of fund and out rant* in dirt a rtf ntndit* oj Ammrttn 

fa ini Urn. 


Food consumed <luriiiK the whole study (7 days). 


Cost, nutrients, and fuel value of f««*l 
per man js-r day. 




Kinds aud amount*. 


Cost. Cost, Protein. Fat 


1 lift ary thirty .Vo. 25*1. 

ANIMAL FtK»n. 

Beef: Sirloin st«*nk, 5.71 pounds. 71 cents (32>. 

Mutton chops, 3 t*ounds, 45 cents i 40) . 

Pork: Spare rll>, 4.5 pounds. 30 cents (5s>. 

Fish: whitefish. 1.5 pounds. 15 cents (103). 

Kggs, 3 pounds, 32 cents (105). 

Cheese, 0.56 pound, 8 cents (111). 

Milk, *2.09 pounds, 5 cents (114). 


Cart*>- 
h yd rates. 


Total animal food. 

V BO STABLE FOOD. 

Cereals: Flour, 10.83 pounds, 55 cents (132). 

Sugar, 5 pounds, 30 cents (163). 

Vegetable*: A*i*»*ragu*>, l.is pounds, 13 cents 
(174); cabbage, 1.25 pounds, 7 cents (181); let¬ 
tuce, 0.63 pound, 12 cents (1*7); onions 
(green), 0.56 |»ound. 25 cents (190); j>otat<w*s, 
14 pounds 25« ents 106 . spinach, 3.19 pounds, 
26cents< 206); tomatoes (canned», 6.34pounds. 

16 etna (300). 

Fruits: Oranges, 0.*0 pound, 5 cents (238); 
strawberries, 1.31 pounds, 26 cents (250).. 


Total vegetable f<*od. 

Total food. 

J Hr fury utility .Vo, .too. 

ANIMAL FOOD. 

Beef: Bologna. 0.5 pound, 5 cents (1); shin, 2 
pounds, 10 cents (17); neck, 2 jsainds. 10 cents 
(9); jKirterhouse steak. 2 jsainds.24 cents(27); 
round steak, 1.5 pounds. 15 cents (28); roast 
rib, 6 pounds. 50 cents (14). Veal cutlet, 1.5 
pounds. 20cents(44). Mutton chops, 1 pound, 

i;i oenta | H). 

Pork: Ham. 1.5 pounds, 30 cents (60); lard, 1 

pound. 13 cents ((72). 

Butter. 4 pounds. Si.28 (106 ) . 

Kggs, 4.5 pounds. 48 cents (105). 

Milk, 14.65 pounds, 42 cents (114).. 

Cream. 1.35 pounds, 12 cents (113). 

Cheese. 1 pound, 16 cents (111) . 


Total animal food 


Fuel 

value. 


/»< •/Airs. 

I > nt*. ' 

lira inn. 

Oramt. 

Gmtn». 

('alnrire. 

1.16 

5.5 j 

n 

40 


472 

.30 

1.4 ! 

13 

24 


2ti6 

.15 

. 7 

3 

1 


21 

.32 

1.5 

8 

6 


85 

.08 

.4 

3 

4 . 

48 

.05 

.3 

2 

2 

* 

34 

2.06 

9.8 

5s 

77 

2 

926 

.55 

2.6 

41 

8 

265 

1/251 

.30 

1.4 

.;• 


108 

432 

1.53 

7.3 

9 

1 

54 

261 

.31 

1.5 



4 

16 

2.69 

12.8 

50 

4 

431 

1,960 

4.75 

22.6 

10* 

81 

433 

2,886 

1.47 

4.6 

36 

31 


420 

.43 

1.3 

3 

21 


199 

1.28 

4.0 

1 

48 


431 

.4H 

1.5 

8 

6 

. 

85 

.42 

1.3 

7 

8 

10 

139 

.12 

.4 


3 

1 

31 

.16 

.5 

4 

5 


61 

4.36 

13.6 

59 

122 

1 _!L 

1,366 

















































































































Table 15. Weight* and cost nj food and nutrient* in dietary studies of American 

families —Continued. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food 
per man per day. 


Kinds and amounts. 


Dietary study So. 30a —Continued. 

VEGETABLE FOOD. 

Cereals: Apple pie, 1 pound, 10 cents (158); 
bread, 14 pounds, 70 cents (147); buns. 1.25 
pounds, 12 cents (14*); cakes (ginger), 0.5 
pound, 5 cents (157); flour, 8.17 pounds, 20 

< ents (122). 

Sugars: Chocolate, 0.25 pound, 7 cents (167); 
sirup, 1.5 pounds, 10 cents (1.G0); sugar, 10 

pounds, 58 cents (163). 

Vegetables: Asparagus, 1.69 pounds. 15 cents 
(174); cabbage, 2.5 pounds, 14 cents (1*1); 
corn (canned), 1.31 pounds, 12 cents (184); 
cucumbers, 2 pounds, 10 cents (186); onions 
(dry), 1.25 pounds, G cents (189): onions 
(green), 0.19 pound, 10 cents (190); peas 
(green), 2.72 pounds, 15 cents (194); potatoes. 
28 pounds, 55 cents (196); rhubarb, 2 pounds, 
5 cents (201); tomatoes (canned), 1.78 pounds, 

10 cents (209). 

Fruits: Apples, 4.5 pounds, 15 cents (214); ba¬ 
nanas, 3 pounds, 15 cents (218); raisins, 2 
pounds, 10 cents (248); strawberries, 1.31 
pounds, 23 cents (250). 

Total vegetable food. 

Total food. 

Dietary study No. 31a. 

ANIMAL FOOD. 

Beef: Shoulder, 1.25 pounds, 12 cents (19); sir¬ 
loin, 1.25 pounds, 15 cents (32); soup bone, 2 
pounds, 6 cents (17). Veal: Loin, 1.5pounds, 

18 cents (41); rib, 3 pounds, 30 cents (43). 

Pork: Salt pork, 3 pounds, 36 cents (64); sausage, 

1 pound, 10 cents (66); tenderloin, 1 pound, 

15 cents (71). 

Fish: Cod (salt), 1 pound, 10cents (SO). 

Butter, 1 pound, 33 cents (106). 

Butterine, 1 pound, 16 cents (107). 

Eggs, 4.5 pounds, 48 cents (105). 

Milk, 15.71 pounds, 45 cents (114). 

Cheese, 0.75 pound, 12 cents (ill). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Cake, 1 pound, 10 cents (150); flour, 4 
pounds, 16 cents (122); rolls, 1 pound, 6 cents 

(159) . 

Sugar, 2 pounds, 12 cents (163). 

Vegetables: Beaus (dry), 1.96 pounds, 8 cents 
(177); onions (green), 0.75 pound, 20 cents 
(190); peas (green), 1.36 pounds, 10cents (194); 

potatoes, 10.5 pounds, 27 cents (196). 

Fruits: Jelly (currant), 2 pounds, 10 cents (228); 
lemons, 0.88 pound, 5 cents (236). 

Total vegetable food. 

Total fo<*d. 

Dietary study No. 32a. 

ANIMAL FOOD. 

Beef: Sausage, 1 pound, 12 cents (16): shoulder, 
2.5 pounds, 20 cents (19); sirloin, 1 pound, 14 
cents (32). Mutton chops, 1.5 pounds, 12 

cents (46). 

Fish: Salmon (canned), 1 pound, 18 cents (96).. 
Butter, 1 pound, 35 cents (106). 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

1.17 

. 75 

1.52 

.63 

Cents. 

3.7 

2.3 

4.7 

2.0 

Crams. 

*4 

11 

1 

(trams. 

7 

2 

1 

1 

Grains. 

214 

158 

72 

34 

<'ulories. 

1,054 

650 

341 

149 

4.07 

12.7 

46 

11 

478 

2,194 

8.43 

26.3 

105 

133 

489 

3,560 

.80 

3.6 

29 

15 


250 

.61 

2.8 

8 

65 


610 

. 10 

. 5 

3 



12 

.33 

1.5 


18 


160 

. 16 



17 


151 

.48 

2.2 

12 

9 


128 

. 45 

2.1 

11 

13 

16 

224 

.12 

.5 

4 

5 

1 

65 

3.05 

13.9 

67 

142 


1,600 

.32 

1.5 

13 

• 

4 

87 

436 

. 12 

.5 



41 

161 

. 65 

2.9 

14 

1 

59 

301 

. 15 

• / 



28 

112 

1.24 

5.6 

27 

5 

215 

1,013 

4.29 

19.5 

94 

147 

232 

2.613 

.58 

4.5 

33 

36 


452 

. 18 

1.4 

6 

3 


51 

. 35 

2.7 


30 


267 
































































































































Taiilr 15.— and r**l of fitoit owl nutrients in dietary Hindis* of A merirnn 

families —(ontintu**!. 


Food con»ume<l during tli«* whole study (7 dny*>. 


Kltldx MM<1 UllloUllts 

bniary So. tea — Continued. 

animal food— continued. 

Cheese. 1 pound. 15 rents (111). 

Cream. 4.5 pounds, 42 cents <113). 

Egg* is pounds, M cents ( ills >. 


Cost, nutrients, Ntid fuel value of fo**l 
per man per day. 


Total animal food. 

vegetable food. 

Cereals: Apple pie, 1 pound, 12 rents (15* r. 
bread, 4 }K)un<ts. 20 cents (147); buckwheat, 
2 pounds. 10 cents (118); doughnuts, 0.66 pound, 
ft cents (156); graham flour. 2 pounds. 10 rents 
(124 1 ; rice, 1 pound, 10 cents (133); whole 

wheat flour. 2 pounds, 9 cents (123). 

Sugar, 2.5 pounds, 13 cents (103). 

Vegetables: Beans (string). 0.6H pound. 8cents. 

1 17* i; onions. 2 t*ounds. 16 cents (189); |»ai> 
nips. 1.25 pounds, 5 cents (191); potatoes, 7 
pounds, 13 cents (196); J>en8 (green), 1.36 

pounds. 16 cents 194). 

Fruits; Apples. 4.5 imunds, 18 cents (214); 
oranges, 1.58 pounds. 10 cents (238); straw¬ 
berries, 2.6 pounds, 42 cents (250). 


Total food. 

IHtlnry flinty Xo. 33a. 
ANIMAL FOOD. 


Beef: Bump steak. 0.83 pound, 10 cents (30); 
sirloin steak. 1.5 pounds. 25 cents (32). Veal 

chops. 2.75 pounds. 35 cents (41). 

Pork: Ham. 0.80 pound, 20 cents (60); lard, 0.5 
pound, 7 cents (62); .silt i*>rk.0.62 pound, 5 

cents (64). 

Fish: Balt rod. 0.5 jiound. 5 cents (80). 

Butter, 5 pounds, f1.25 (106). 1.25 

Kggs, 3 pounds, 32 rents (105). 

Cream. <.88 pounds. 35 cents (118). 

Milk, 21.99 pounds, 63 cents (114). 

Cheese, 0.33 pound. 5 rents (111). 


Total animal food. 

VEGETABLE FOOD. 

Cereals: Buns, 5.75 pounds, 44 rents (148r, 
crackers, 0.5 pound. 5 cents (153); flour, 16.66 

pounds. 38 cents (122). 

Sugars, etc.; Chocolate. 1 pound, 20 cents (167); 

sugar, 9 pounds, 50 cents (162). 

Vegetables: Beans (string), 0.66 pound, 8 cents 
(178); peas (green), 0.68 pound, 10 cents (194); 

potatoes, 24.25 pounds, 63 rents (196). 

Fruits: Apple butter, 0.5 pound, 5 cents (215); 
apricots. 1 pound, 20 cents (217): pineapples, 
1.96 pounds, 5 cents (243). 


Total vegetable food.. 

Total food. 

biliary flinty Xo.S&a. 

ANIMAL FOOD. 

Beef: Rump steak. 4 pounds, 40 rents (30); sir¬ 
loin steak. 2 pounds. 28 cents (32); soup bone, 
4.28 pounds, 30 cents (17). Veal: Breast, 5.43 
pounds. 38 rents (3S); cutlets, 2.5 pounds, 36 
cents (44). Mutton; Chops, 3 pounds, 24 cents 
(46); breast. 5 pounds, 25 cents (45). 


C«*t. 

1 *>l tar*. 
0.15 
.42 
.24 

Coat. 

Ont*. 

1.2 

8.2 

1.8 

Protein. 

Fat. 

(from*. 

12 

29 

10 

Carbo¬ 

hydrates. 

Furl 

value. 

dram*. 

10 

4 

15 

dram*. 

1 

7 

('nlnrir*. 

151 

302 

149 

1.92 

14.8 

- .* 

120 

8 

1.372 













. It 

5.9 

41 

13 

282 

1.408 

13 

1 0 



87 

348 

.58 

4.5 

• 

9 

1 

53 

257 

.70 

5.4 

1 

1 

28 

125 

2.18 

16. 8 

51 

15 

450 

2,138 

4.10 

31.6 

119 

135 

458 

3.510 






.70 

3.7 

20 

15 


, 214 

.32 

1.7 

3 

30 


279 

05 

3 

a 



8 

1.25 

6.5 

i 

101 


903 

.32 

1.7 

9 

7 


98 

.35 

1.8 

5 

35 

9 

368 

.63 

8.3 

17 

21 

26 

359 

.05 

.3 

2 

3 


35 

3.67 

19.3 

59 

212 

35 

2/264 







.87 

• 

4.6 

55 

14 

386 

1,889 

. 70 

3.7 

3 

12 

222 

1,007 

.81 

4.3 

11 

1 

88 

405 

.30 

1.5 

2 


25 

108 

2.68 

14.1 

71 

27 

721 

3.409 

6.35 

33.4 

139 

239 

756 

5,673 

2.21 

5.4 

45 

42 


554 















































































































Table 1 •>. II right* and cost of food mid nutrient* m dietary studies of American 

Jo mill ex —(Continued. 


Food consumed during the whole study (7 days) Cost, nutrients, and fuel value of food 

' per man per day. 


Kinds and amounts. 


Dietary study So. S',a —Continued. 

aN i mal f<> oi>—coiitinued. 

Pork: Ham, 1.5 pounds, 30 cents (60>; ham 
(boiled), 0.6pound, 15cents(61); lard. 1 pound, 
13 cents (611); pork, 15.25 pounds, $1.81 (58): 

sausage, 1.5 pounds, 15 cents (66). 

Fish: Trout (lake), 4 pounds, 38 cents (89); 
whitefish (smoked), 2 pounds, 25cents (104)... 

Butterine, 5 pounds, 90 cents (107). 

Eggs. 3.75 pounds, 41 cents (105). 

Milk, 29.32 pounds, 84 cents (114). 

Total animal food. 

i 

VEGETABLE FOOD. 

Cereals: Apple pie, 1 pound, 10 cents (158); 
bread (rye), 11 pounds. 45 cents (146); cake,- 
1.5 pounds, 30 cents (150); flour, 12 pounds, 

42 cents (122). 

Sugar, 6 pounds, 36 cents (163) . 

Vegetables: Cucumbers, 12 pounds, 30 cents 
(186); lettuce, 1.32 pounds, 15 cents (187); 
onions, 2.5 pounds, 10 cents (189); peas, 5.44 
pounds, 25 cents (194); potatoes, 35 pounds, 84 
cents (196); radishes, 2.63 pounds, 40 cents 
(200i; spinach, 3.19 pounds, 10 cents (206); 
tomatoes(canned ), 1.78 pounds, 12 cents(209).. 
Fruits: Apples, 9 pounds, 36 cents (214); straw¬ 
berries, 1.3 pounds, 25 cents (250). 

Beer, 8 pounds, 40 cents (259)... 

Total vegetable food. 

Total food. 

Dietary study Xo. 35a. 

ANIMAL FOOD. 

Beef: Shoulder, 3 pounds, 15 cents (19); neck, 2 
pounds, 20 cents (9); rump, 6.29 pounds, 43 
cents (15); calves’ heart, 1.5 pounds, 5 cents 
(38). Mutton, neck, 3.5 pounds, 15 cents (50). 
Fork: Bacon, 0.63 pound, 10 cents (50); fresh 
loin, 3 pounds, 40 cents (58); ham (boiled), 1 
pound, 20 cents (61); salt pork, 1.75 pounds, 
24 cents (64); sausage, 1 pound, 12 cents (66).. 
Fish: Herring (fresh), 4.17 pounds,25 cents (87); 
sardines, 0.28 pound, 6 cents (99); smoked 

halibut, 0.58 pound, 7 cents (102). 

Butter, 1 pound, 30 cents (106). 

Butterine, 2 pounds, 36 cents (107). 

Eggs, 6.75 pounds, 75 cents (105). 

Mila, 15.71 pounds, 45 cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 7 pounds, 35 cents (147); flour, 

24 pounds, 55 cents (122). 

Sugar, 6 pounds, 36 cents (163). 

Vegetables: Beans (string), 0.66 pound, 10 cents 
(178); onions (dry),3.75 pounds, 13cents (189); 
onions (green), 0.19 pound, 5 cents (190); po¬ 
tatoes, 28 pounds, 55 cents (1%); spinach, 3.19 
pounds, 10 cents (206) 


(V>st. 

C<»st. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dal la rs. 

Cents. 

drams. 

Grams. 

Gra ms. 

Calories. 

2.54 

6.2 

28 

69 


726 

.63 

1.5 

8 

5 


77 

.90 

2.2 

1 

46 


413 

.41 

1.0 

5 

4 


56 

.84 

2.1 

11 

13 

16 

224 

1 ^ 

18.4 

98 

179 

16 

2,050 

1.27 

3.1 

27 

11 

180 

926 

. 36 

.8 



66 

264 

2.26 

5.5 

12 

1 

72 

345 

.61 

1.5 



12 

48 

.40 

1.0 

1 


10 

44 

4.90 

11.9 

40 

12 

340 

1,627 

12. 43 

30.3 

138 

191 

356 

3,677 

.98 

2.9 

30 

30 


387 

1.06 

3.1 

11 

44 


436 

.38 

1.1 

9 

4 


72 

.30 

.9 


12 


107 

.36 

1.1 


22 


196 

.75 

2.2 

12 

8 


119 

.45 

1.3 

7 

8 

10 

139 

4.28 

12.6 

69 

128 

10 

1,456 

.90 

2.6 

45 

4 

290 

1,376 

.36 

1.1 



80 

320 

.93 

2.7 

9 

1 

61 

289 

2.19 

6.4 

54 

5 

431 

1,985 

6.47 

19.0 

123 

133 

441 

3,441 


Total vegetable food 
Total food. 





















































































































74 


TaBI.K 1 Y — Wfttjhi* and ctud of f'Hjil nod nutrirnt* in ditiury *ttnlif$ of Amrrimn 

familir *—< 'ontilUUnl. 


KihhI consumed during the whole >tudy (7 day*). 


Cost, nutrient*. Mini fuel value of food 
|n r limn per day. 


Kind* kimI amount*. 


I tut nr >i tit ii/y .Vo. SSa. 

ANIMAL 

Beef Hound steak, 6 |M»un<tM. so cent* (28); *ir 
loin steak, 4.75 (iouuth, 73 ceut* (32). Veal 
chuck, 4 )*ounds. 40 cent* (37». Mutton loin, 

3 pound*, 30cent* (46). 

Pork: Lard, 2 jsHinds,2* rents >62); tenderloin, 

2 pound*. 30 cent* (71). 

Fl»h: Perch, 3 pounds, 25 cents (v*4». 

Butter. 3.5 pound*, 95 cents (106). 

Eggs, 6 pound*, 64 cents «10ft i. 

Milk. 28.27 pounds, 81 cents (114 1 . 

Cream. 2.25 pound*. 20 cent* (113). 

Cheese, 1.5 (tounds, 24 cents (111). 

Total animal food. 

VEGETABLE FOOlK 

Cereals: Cake. 1 pound. 30 cents (150): flour, 

14 pounds. 43 cents (122). 

Sugar, 4 pounds, 22 cents »163). 

Vegetables: Asparagus, 1.13 pound*, 10 cents. 
(174); butter Itcans. 1.31 pounds, 15 cents (175); 
cab)*age, 1.23 pounds, 10 cents (lsl); cucum- 
Ikts. 3 pounas, 15 cents (180); lettuce, 0. s s 
pound, 11 cents (187); onions (dry), 2.5 
pounds, 6 cents (lsy); j<eHs igreen), 2.75 
pounds. 10 cents (194); potatoes. 21 pounds, 
13 cents (196); radishes, 0.65 pound. ;> cents. 
(200): rhul>arb, 0.75 pound, 5 cents (201); 
spinach. 3.19 pounds, 20 cent* (206); turnips, 

4 pounds, 6 cents (212). 

Fruits: Apples. 4.5 pounds. 15 cents (214); ba¬ 
nanas. 3 pound*. 10 cents (218); cherries 
(canned t. 2.25 pounds. 20cents (221); oranges, 
4.75 jMainds. 20 cents (238); peaches (canned). 
2.25 pounds. 23 cents (239); pineapple*. 1.96 
pounds, 10 cents (243): prunes. 1 pound, 15 
cents (247). 

Total vegetable food. 

Total food. 

Ititiari / rtttdy .Vo. 37a, 

ANIMAL FOOD. 

Beef: Corned beef. 7 pounds, 50 cents (2); shank 
(fore). 4 pounds. 25 cents (17); round steak, 8 

pounds, 91.03 28 . 

Pork: Sausage. 3.5 pounds,35cents (66). 

Fish: Perch, 4 pound*. 25 cents (94). 

Butter. 3 pound*. 80 cents (106). 

Kggs. 6.25 pounds. 76 rents (105). 

Milk. 19.89 pounds, 66 cents (114». 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Apple pies. 3 pounds. 36 cents (158); 
bread, 9pounds, 45cents (147); cake (sweet), 
0.5 pound. 5cents (150): doughnuts. 1.13 pounds, 
10cents (156); flour. 24.5 pound*. 63cent* (122). 

Sugar, 8pounds. 46 cents (163). 

Vegetables: Cabbage,4.94pounds, 13cents (181); 
onions (green). 0.94 pound, 15 cents (190); po¬ 
tatoes, 14 pounds. 23 cents (I96i: tomatoes, 
(canned), 1.78 jounds, 10 cents (209). 






Cartio- 

Fuel 

Cost. 

Oo*t. 

Protein. 

Fat. 

hydrate*. 

valor 

[k>llnr». 

(Vw(s. 

tintni*. 

O'raw 

if rum*. 

Valorin. 

2.23 

7.0 

42 

35 


480 

.58 

1.8 

5 

32 


306 

*5 

. •»*' 

.8 

3 

1 


21 

.95 

3.0 

1 

42 


378 

.64 

2.0 

11 

8 


115 

. 81 

2.5 

13 

16 

20 

274 

.20 

.6 

1 

6 

1 

61 

.24 

.8 

6 

" 

1 

90 

5.90 

18.5 

82 

147 

22 

1.724 

.73 

2.3 

24 

3 

158 

756 





57 

228 

1.56 

4.9 

11 

1 

61 

'£ft 

1.13 

3.5 

•j 

1 

42 

185 

3.61 

11. 1 

37 

5 

SIS 

1,465 

9.54 

29. 9 

119 

152 

340 

3.189 

1.78 

4.6 

36 

30 


<„ 

.35 

.9 

5 

18 


180 

. 25 

. 6 

3 

1 


21 

.*0 

2.1 


30 


267 

.76 

1.9 

10 

7 


102 

. 66 

1.7 

8 

9 

is 

160 

4.60 

11.8 

62 

95 

12 

1 111 

1.59 

4.1 

44 

11 

296 

1,4.54 

. 46 

1.2 



93 

372 

.61 

1.5 

4 


28 

128 

2.66 

6 8 

1 48 

11 

416 

1,954 

7. M 

18 1 

110 

106 

428 

3,096 


Total vegetable food 
Total food. 


















































































































































75 


Table 15.— Weights ami cost 


of food ood nutrients in dietary studies of American 
fa m dies —C» >n t i nue< 1. 


KikmI consumed during the whole study (7 days). 


Cost, nutrients, aiKl fuel value of food 
per man per day. 


Kinds and amounts. 


Dietary study So. SS<i. 

ANIMAL FOOD. 

Beef: Porterhouse steak, 2.93 pounds, 41 cents 
(27); sirloin steak, 4.86 pounds, 68 cents (32); 

shoulder, 6 pounds, 60 cents (19).. 

Pork: Ham, 1.25 pounds. 20 cents ((Ml). 

Fish: Whitefish, 2 pounds. 15 cents (103); lob¬ 
ster, 1 pound, 22 cents (90)... 

Butter, 4 pounds, $1.25 (106). 

Cheese. 1 pound. 16 cents (111). 

Milk, 6.75 pounds, 60 cents (114). 

Eggs. 1.5 pounds, 15 cents (105). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Buns, 0.75 pound, 5 cents (148); crack¬ 
ers, 3 pounds, 38 cents (153); flour, 24.0pounds, 

60 cents (122). 

Sugar, 4 pounds, 24 cents (163). 

Vegetables: Beans, 1.96 pounds. 8 cents (177 >; 
cabbage. 1.23 pounds, 8 cents (181); cucumbers, 

1 pound, 10 cents (186): lettuce, 0.43 pounds, 5 
cents (187): onions (dry), 1.25 pounds, 5 cents 
(189); onions (green), 0.5pound, 6 cents (190): 

potatoes, 35 pounds, 68 cents (196). 

Fruits: Bananas,6 pounds,30cents (218); oranges. 
4.75 pounds, 20 cents (238); strawberries, 1.3 
pounds, 26 cents (250). 

Total vegetable food. 

Total food. 

Dietary study No. Sfht. 

ANIMAL FOOD. 

Beef: Round steak. 3.6 pounds, 31 cents (28); 
shoulder steak. 4 pounds, 32 cents (19); porter¬ 
house steak. 0.75 pound, 8 cents (27): shank 
(fore), 1 pound, 11 cents (17); suet, 0.5 pound, 

5 cents (35). Veal, 3 pounds, 24 cents (37). 

Fork: Bacon, 1 pound, 20 cents (55): chops, 1 
pound, 14cents (58); sausage, 1 pound, lOeents 

(66). 

Butter, 1 pound, 25 cents (106). 

Eggs, 12 pounds, 81.18 (105). 

Butterine, 3 pounds, 51 cents (107). 

Milk, 37.69 pounds, 81.24 (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 2 pounds, 5 cents (147); buns, 
0.75 pound, 5 cents (148): corn meal, 2pounds, 
5 cents (119); flour, 42.5 pounds, 81.05 (122); 
ginger snaps, 1 pound, 6 cents (157): graham 
meal, 5 pounds, 25 cents (124); oatmeal, 4 
pounds, 15 cents (131); pop corn. 0.25 pound, 
3 cents (132); wheat (cracked), 2 pounds, 15 

cents (140). 

Sugar, 4 pounds, 48 cents (163). 

Vegetables: Asparagus, 2.81 pounds, 21 cents 
(174): beans (string), 0.66 pound, 5cents (178); 
lettuce, 0.22 pound. 5 cents (187): potatoes, 14 
pounds, 26 cents (196): radisnes, 0.22 pound, 2 
cents (200); rhubarb, 4 pounds, 10 cents (201).. 
Fruits: Apples, 8.33 pounds,38cents (214); lemons. 
0.66 pound, 5 cents (236); oranges, 0.8 pound, 5 
cents(238); plums, 2pounds,7 cents (245), rasp¬ 
berry jam, 1 pound, 10 cents (249). 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

1.69 

.20 

.37 
1.25 
.16 
.60 
. 15 

f’ents. 

5.0 

.5 

1.1 

3.7 
.5 

1.8 
.4 

Drains. 

31 

2 

4 

1 

3 

3 

3 

Drams. 

24 

5 

1 

45 

4 

4 

2 

drams. 

5 

. 

t 'atones. 

338 

53 

25 

405 

48 

68 

30 

4.42 

13.0 

47 

85 

5 

967 

1.03 

3.0 

42 

7 

280 

1,350 

.24 




53 

212 

1.09 

3.2 

19 

i 

87 

417 

.76 

2.3 

1 

i 

18 

85 

3.12 

9.2 

58 

9 

438 

2,064 

7.54 

22.2 

105 

94 

443 

3,031 

1.11 

2.2 

19 

13 


192 

.44 

.9 

3 

12 


119 

. 25 

.5 


7 


62 

1.18 

2.3 

13 

10 


141 

. 51 

1.0 


22 


196 

1.24 

2.4 

11 

13 

17 

228 

4.73 

9.3 

46 

77 

17 

938 

1.84 

3. (5 

61 

10 

388 

1,885 

.48 

.9 


. 

36 

114 

.69 

1.4 

3 


20 

92 

. 65 

1.3 

1 


26 

108 

3.66 

7.2 

65 

10 

470 

2,229 

8.39 

16.5 

111 

87 

487 

3,167 


Total vegetable food 
Total food. 





























































































































































Taiii.k lft.— Ilri^/i/i and C<n4 of food and wtlrifnt* in dtrtnn/ uttulin of .imehnm 

f i m Him —Con tinned. 


PdimI eoiummed during the whole ►* inly (7 duy«). 


C«*t. nutrient*, and fuel value of food 
{K-r man |*er day. 


Kin«l» Hint amounts. 


Jhtlnry *tti<ly .W IJki. 

ANIMAL r»K>D. 

Beef: Corned beef. 7 pound*, 48cents (2); flank, 

2 pounds, 10,cent* (24t: shoulder steak, 4.5 
pounds, 42 cent* il9»; rump steak. 1.5 pounds. 

16 cents (80). Mutton: Knoulder, 0.5 pound, 

5 rents (51». Veal: Chuck, 2 pounds, 15 cents 

(37). 

l*ork: Bacon. 2 pounds. 20 cents (55); chops, 1 
pound, 14 cents (58); lard, 0.5 pound, 0 cents 

(62); sausage. 2 pounds. 20 cents <66». 

Fish: White. 2.5 pounds, 25 cents (108); white 

(smoked ), 0.5 |»ound. 5cents (ltd). 

Butterine, 8 (tounds, 45 cents (107). 

Eggs. 2.63 pounds, 35 cents (105). .35 

Milk, 9.42 jounda, 26cents (114).. 

Total animal food. 

VEGETABLE FOOD. 


Cereals: Bread. 13 pounds. 64 cents (147): cake, 
1.5 pounds, 10 cents (150); pie, 0.5 pound, 5 

cents (188 . 

Sugar, 6 jamnds, 30 cents (103). 

Vegetables: Beans (string), 0.53 |>ound. 15 cents 
(178): lettuce,0.66pound.5ccnts(187); onions 
(dry), 1.25 |M»unds. 5 cents (l*9r. )M»tat<H*s, 14 
pounds, 30 cents (196); turnips. 2 pounds, 5 
rents (212). 


Total vegetable f<**l. 

Total food. 

ltitinry rtudy So. 4 la, 

ANIMAL FOOD. 

Beef: Hump steak, 6.78 pounds, 80 cents (30)- 

Fork: Bacon. 0.5 pound, 8 cents (65); fresh 
]M>rk, 4.75 pounds. 57 cents (58); sausage, 1 

pound, 10 rents (66). 

Butter. 3 pounds, 90 cents (106). 

Milk, 14.66 pounds, 42 cents (114) . 

Eggs. 7.5 pounds, 88 cents (105). 


Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread. 13 pounds, 65 cents (147): cake, 
0.75 pound, 10 cents (150): crackers. 1 pound, 
10 cents (153): flour, 19.60 pounds, 5o cents 

(122); oatmeal. 1 pound, 5 cents (131). 

Sugar. 14 pounds, 84 cents (163). 

Vegetables: Asparagus, 2.38 pounds, 25 cents 
(174); corn (canned), 3.93 pounds, 38 cents 
(184); potatoes. 42pounds, 88cents (196), spin¬ 
ach, 6.38 pounds, 23 eents (206). 

Fruit: Jelly (cherry), 1 pound, 10 cents (223)- 

Beer, 1 pound, 5 cents (259). 


Total vegetable food. 
Total foo«l. 






Cart**- 

Fuel 

C(»t. 

Cost. 

Protein. 

1 at. 

hydrates. 

value. 

Ihtllar*. 

(Yni*. 

Grant*. 

Grant*. 

Gram*. 

Otltrrir*. 

1.85 

5.0 

45 

49 


616 

.60 

2.2 

10 

48 


467 

.30 

1.1 

6 

2 


42 

.45 

1.7 

1 

42 


378 

.35 

1.3 

6 

4 


60 

.26 

.9 

5 

6 

8 

105 

3.30 

12.2 

73 

151 

8 

1,668 

.79 

3.0 

22 

6 

136 

685 

.30 

1.1 



84 

336 

.60 

2.2 



39 

176 

1.69 

6.3 

27 

6 

259 

1,197 

4.99 

18.5 

100 

157 

•267 

2.865 

. 80 

3.5 

20 

25 


303 

.75 

3.3 

16 

39 


411 

.90 

3.9 

1 

50 


449 

.42 

1.8 

10 

11 

15 

198 

.88 

3.8 

19 

14 


201 

3.75 

16.3 

66 

139 

15 

1,562 

1.45 

6.3 

74 

12 

463 

2,256 

.84 

3.7 



276 

1.1(M 

1.74 

7.6 

21 

2 

142 

670 

. 10 

.4 



12 

48 

.05 

•2 



2 

8 

4.18 

18.2 

95 

14 

895 

4,085 

7.93 

34.5 

161 

153 

910 

*,647 























































































































DIETARY STUDIES OF GERMAN FAMILIES Nos. 42a-44a). 


Hie following three studies were those of the dietaries of German 
families who had lived for longer or shorter periods in this country. 

DIETARY STUDY NO. 42a. 

The family in this study consisted of three men, two women, and 
two children, respectively 13 and S years old. all in good health. The 
income of the family was $15 a week. They paid $30 a month rent 
for five rooms and a store. During the study they spent cents for 
coffee, in addition to the food materials purchased. 

The study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Three men. 63 

Two women (42 meals X 0.8 meal of man) equivalent to. 34 

Child, 13 years (21 meals X 0.7 meal of man), equivalent to. 15 

Child, eight years (21 meals X 0.5 meal of man), equivalent to_ 11 

Total number of meals equivalent to. 123 

Equivalent to one man forty-one days. 

DIETARY STUDY NO. 43 a. 

This family consisted of two men, a woman, and two children, aged 
2 years and 0 months, respectively. The children were very clean and 
were in good health, but the youngest child was rather pale. They 
were both allowed to drink tea and coffee. The income of the family 
was $12.50 a week. They paid $8.50 a month rent for three rooms. 
During the course of the study they spent 20 cents for tea and coffee 
and 10 cents for catsup. 

The study continued seven days. The number of meals taken was 
as follows: 

Meals. 

Two men. 42 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 2 veal's (21 meals X 0.4 meal of man), equivalent to. 8 

Total number of meals equivalent to. 67 

Equivalent to one man twenty-two days. 

i i 

DIETARY STUDY NO. 44.4. 

The family in this study consisted of one man. one woman, and three 
children, aged 13, 10, and 8 years, and weighing 90, 65, and 60 pounds, 
respectively. The woman and children looked well. The two older 
children drank a cup of coffee and a cup of tea each day. The young¬ 
est child drank milk. The income of the family was not given. They 
paid $45 a month rent for six rooms. Fuel cost them about $1 per 
week. In addition to the food materials purchased they spent 20 cents 
for tea, 35 cents for coffee, 30 cents for vinegar and catsup, and 5 cents 
for pickles. 












7K 


The study continued seven duv*. 

w • 

ts follow**: 


The numUir of innils taken was 


M.hU 


Woman (21 meals X 0.8 meal of man), equivalent to. 1" 

Child, 13 years (21 meals X 0.7 meal of man), equivalent to. !•*» 

Child, 10 years (21 meals X 0.0 meal of man), equivalent to. 12 

Child, 8 years (21 meals X O.o meal of man), equivalent to. 10 


Total number of meals equivalent to 
Equivalent to one man twenty-five days. 

t 


75 


Table It*.— XVtiyht* /»»*»/ rurt nf ft*nl anil untrirntn in iliitari/ sfiulnn nf <>'• nnan fainiln*. 


... , . . . , . , _ , Cost, nutrients, and fuel value of fond t*cr 

Food consumed during the whole study <7 nmn |>erday 


Kin<l« and amount*. 


IHrtnrff at ml ;/ So. 42u. 
animal food. 

Beef: Round steak. 7 pounds, 70 cents ( 28 ): 
shoulder. 8.5 J»ounds. 85 cents (19); veal cut- 


Pork: Sausage. 1 pound. 10 cents (66i. 

Poultry: Fowl. 9.i> pounds,95cents (75); turkey, 

9 pounds, 90 cents (76). 

Fish: Sardines. 0.56 j*ound. 12 cents (99). 


Eggs. 7.5 pounds. 79 cents (105).. 
Cream. 7.5 pounds, 60 rents (113) 


Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 16 i*outtds, 80 cents (147): flour. 
2.25 pounds, 9 cents (122i; rice. 1 jstund, ft 

cents (188) . 

Sugar. 5.5 pounds, accents (168). 

Vegetable*: Beans (dry t, 8.92 pounds. 20 cents 
(177): cabbage, 2.47 pounds, 20 cents (181); 
onions (drv),l pound.5cents (1*9): potatoes. 
8.75 |h *unds, 2-, cents (196); radianes, 0.59 
pound, 10 rents (200). 


Total vegetable food.T. 

Total f<M*d. 

IHrtnrfj utinhi .Y». 48a. 

ANIMAL Foot*. 

Beef: Round. Impounds, 15cents(28); shoulder, 
2 pounds, 20ceti ts (19). Veal, breast, 4 pounds. 

80cents (36»; leg. 2 pounds, 24 cents (39). 

Pork: Lard. 2 pounds. 26 cents (62); loin. 2 
pounds, 24 cents (58); salt pork, 1 pounds, 24 
cents (64); sausage, 0.66 pound. 10 cents (66).. 

Eggs. 1.5 pounds. 20 cents (105). 

Butter, 0.:* pound. 13 cents (106). 

Milk. 14.66 pounds, 42 cents (114). 

Cheese. 0.9 pound, 18 cents dll >. 


Total animal food. 

VEGETABLE F«HU>. 

OercAls: Bread. 9 pounds, 45 cents (147); cake, 
0.75 pound. 15 cents (150): crackers, 1 pound. 
8 (ruts (153>: flour. 12.25 pounds, 33 cents (122); 

ncsslles. l pound, 12 cents <12H). 

Sugar. 6 pounds. 33 cents (163). 

Vegetables: Cabbage, 3.7 pounds. 21 cents (181); 
onions (green), 1.25 j*ounds 5 cents (190). 


Cost. 

< '«»'t. 

Protein. 

FmI. 

Carbo¬ 

hydrates. 

Fuel 

value. 

lkjlnr*. 

( TrntM. 

(tram*. 

t (rninti. 

(tram*. 

i i nit trie $. 

1.55 

3.8 

30 

14 


245 

.10 

.2 

1 

5 


49 

1.N5 

4.5 

30 

31 


896 

.12 * 

.3 

•> 

1 


17 

1.50 

7 

i- 

47 


422 

.79 

1.9 

n 

8 


115 

.60 

1.5 

2 

15 

4 

158 

6.51 

15.9 

77 

121 

4 

1.402 

.94 

2.3 

23 


121 1 

582 

.33 

.8 



61 

244 

.80 

1.9 

12 

1 

43 

229 

2.07 

5.0 

32 

3 

224 . 

1.055 

8.58 

20.9 

109 

124 

229 

2.457 

.89 

4.1 

88 

15 


266 

.84 

3.8 

9 

129 

2 

1.192 

.20 

.9 

4 

3 


43 

.13 

.6 


9 


SO 

.42 

1.9 

10 

12 

15 

•207 

.18 

.8 

5 

6 


73 

2.66 

12.1 

61 

P4 

If 

1, *61 

1.18 

5.1 

N 

9 

329 

1.600 

.33 

1 5 



123 

» 

492 

24 

.26 

1.2 

1 























































































































r able Hi. — Weight# and cost of food and nutrient* in dietary studies of German 

fa mil it *—Con t i nued. 


Food c«>ir>.ume«l during the whole study (7 day»i. 
Kinds and amounts. 


Cost, nutrients, and fuel value of food per 
man per day. 


Dietary studtj 1Vo. USa —Continued. 

v k< ;etable fo< »i>—c*>ntiinied. 

Fruit, bananas, 3 pounds, 10 cents (21*). 

Beer. 1 pound, 5 cents (239). 

Total vegetable food. 

Total food. 

Dietary Minty No. 44a. 

ANIMAL FOOD. 

Beef: Sirloin steak, 1.5 pounds, 20 cents (32); 
round steak. 1 pound, 12 cents (28); rib, -4 
pounds, 50 cents (14): soup bone, 2 pounds, 10 
cents(17). Mutton: Hind quarter,5.75pounds, 
75cents(47). Veal chuck,2 pounds,25 cents 

(37). 

Pork: Chops, 2.5 pounds, 33 cents (58)-; lard. 1 

l><)und, it cents (82). 

Fish: Trout (lake), 2 pounds, 25 cents (89); hal¬ 
ibut fsmoked),2 pounds, 15cents (86); salmon 

(whole), 1 pound, 20 cents (98). 

Butter, 2 pounds, 60 cents (106). 

Eggs, 4.5 pounds. 48 cents (105). 

Milk, 29.32 pounds, 91 cents (114). 


Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread. 12 pounds, 62 cents (147); cake. 

1 pound, 20 cents (150); flour, 12.25 pounds. 33 
cents (122); oatmeal, 2 pounds, 15 cents (131).. 
Sugar and oil: Sugar. 5 pounds, 30 cents (163); 

sweet oil, 1 pound, 25 cents (171 1 . 

Vegetables: Beans. 0.66 pound, 8 cents (177); 
corn, 1.31 pounds, 15 cents (185): lettuce, 0.66 
pound, 15 cents (187); onions (green), 1.25 
pounds, 5 cents (190); potatoes. 14 pounds, 30 
cents (196); spinach, 1.6 pounds, 6 cents (206); 

rhubarb, 2 pounds, 12 cents (201)..— 

Fruits: Bananas, 3 pounds, 15 cents (218); pine¬ 
apples, 3.81 pounds, 21 cents (243); strawber¬ 
ries, 0.65 pound, 13 cents (250). 


Total vegetable food. 
Total food. 


Cost. 

(’< >st. 

Prt jtein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollar*. 

Cent*. 

Gram*. 

irams. 

Grain*. 

Calorie*. 

0.10 

0.5 

1 


9 

40 

. 05 

2 



2 

8 

1.87 

8.5 

53 

9 

468 

2,164 

4. .53 

20.6 

114 

183 

485 

4,025 

1.92 

m m 

7. / 

43 

48 


599 

.47 

1.9 

6 

30 


291 

.60 

2.4 

13 

8 


123 

. 60 

2.4 


31 


276 

.48 

1.9 

11 

8 


115 

.91 

3.6 

18 

21 

27 

367 

4.98 

19.9 

91 

1 !>'. 

27 

1,771 

1.30 

5.2 

53 

9 

319 

1,568 

, 55 

2.2 


18 

91 

524 

.91 

3.6 

8 

1 

49 

237 

.52 

2.1 

1 

1 

15 

73 

3.28 

13.1 

62 

29 

474 

2,402 

8.26 

33.0 

153 

175 

501 

4,173 


, DIETARY STUDIES OF IRISH FAMILIES Nos. 45a-50ai. 

The details of six studies with Irish families follow. 

DIETARY STUDY NO. 45 A. 

The family in this study consisted of a man, weighing about 189 

%/ %* 

pounds, and two women, weighing about 143 pounds each. Fhey 
were all in fair health. The income of the family was $125 a month. 
They paid $35 a month rent for seven rooms, one of which they rented. 
Their fuel cost them about $16 a month. During the course of the 
study they spent 18 cents for coffee and 15 cents for tea. 



































































































80 


The study continued seven days. 'Hie family whs away one <iay 
but tla*n‘ wa» a washerwoman present at two meals. The numltcr of 
meals taken by tin* family may therefore lx* reekoned as follows: 

% w *r 

Jink 

Man. 1* 

Two women (38 meals X 0.8 meal of man), equivalent to.30 

Total number of meals equivalent to. 48 

Equivalent to one man sixteen <lavs. 

DIETARY STUDY NO. 4<‘»A. 


This family consisted of three men, three women, and a child 12 
years old; all in good health. The income of the family was 8100 a 
month. They paid 813 a month rent for six rooms. During the period 

of the study they spent 05 cents for tea and 12 cents for yeast and 
pepper. 

The study continued seven days. Two men took their lunches and 
•> * 

one man his dinner away from home. Hence the number of meals 

* 

taken was as follows: 

Meals. 


Three men. 42 

Three women (63 meals X 0.8 meal of man), equivalent to. 50 

Child 12 years (21 meals X 0.7 meal of man), equivalent to. 15 

Total numl)er of meals equivalent to. 107 

Equivalent to one man thirty-six days. 


DIET Alt Y STUDY NO. 4 7 A. 


This family consisted of a man, weighing about 180 pounds, and a 

woman, weighing about 140 pounds, and two children whose ages and 

weights were not given. The youngest child had been sick before the 

study began, but was well at the time. The older boy drank coffee and 

milk three times a day. The income of the family was §0 to 810 a 

» %■ 

week. They paid 85 a month rent for 2 rooms. Fuel cost them about 
50 cents a week. In addition to the food materials purchased they 
spent 25 cents for coffee and 20 cents for tea. 

The study continued seven days. The number of meals taken was 

V 

as follows: 


Meuls. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child (21 meals X 0.5 meal of man), equivalent to. 11 

Child (21 meals X 0.3 meal of man), equivalent to. 6 


Total number of meals equivalent to. 55 

Equivalent to one man eighteen days. 


DIETARY STUDY NO. 4Sa. 


This family consisted of four men. one woman, and two children, 
aged and 4 years, respectively. The children were in fair health. 














81 


1 lit‘v drank coflee in the morning and tea at night. The woman was 
dyspeptic and had bronchitis. The husband earned $9 a week, and 
$13 a week was received from boarders. They paid $11 a month rent 
for four rooms. In addition to the food materials purchased they 
spent $1.15 for tea and coffee and 3 cents for salt. 

I he study continued seven days. The number of meals taken was 
as follows: 


Meals. 


Four men. 84 

\\ Oman (21 meals X0.8 meal of man ), equivalent to. 17 

Child, 9 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 4 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to 
Equivalent to one man forty days. 


120 


DIETARY STUDY NO. 49a. 


The family in this study consisted of one man, 150 pounds, and 
three women weighing respectfully 125, 165, and 200 pounds. They 
were all in fair health. The income of the family was S8 to $0 a 
week. They paid $6 a month rent for three rooms. Fuel cost them 
about 5o cents a week. During the period of the study they spent 30 
cents for tea and coflee. 

The study continued seven days. The number of meals taken was 
as follows: 


Meals. 


Man. 21 

Three women (63 meals X0.8 meal of man), equivalent to. 50 


Total number of meals equivalent to. 
Equivalent to one man twenty-four days. 


71 


DIETARY STUDY NO. 50a. 


This family consisted of four men, one woman, and two children, 
aged 14 and 6 years, respectively; all in good health. The husband 
earned $9 a week, and three boarders paid, respectively, $4.50, $4.25, 
and $4 per week. The family paid $12 a month rent for four rooms. 
During the period of the study they spent 30 cents for coflee, 10 cents 
for horseradish, and 5 cents for mustard. 

The study continued 7 days. The number of meals taken was as 
follows: 


Meals. 


Four men. 84 

Woman (21 meals X0.8 meal of man), equivalent to. 17 

Child, 14 years (21 meals X0.7 meal of man), equivalent to. 15 

Child, 6 years (21 meals X0.5 meal of man), equivalent to.. 11 


Total number of meals equivalent to. 127 

Equivalent to one man forty-two days. 


25580—No. 129—03-6 
















Table 17. — Wright* and <vw*( of f<**i and nutrimt* in ditiary rtotlir* <f / rith fomilirt. 


Food (xm»uintx| during (lit 1 » hole study (7 days). 


C«*»t, nutrients, and fuel value of j*cr 
until fier <l*y. 


kind* mil it ii n hi Hi- 


Mtiary uttnly Xu. 43a. 

ANIMAL FOOD. 

Beef: sirloin tlmk, 1! iNiiyidi, 25(vntfi (32); veal 
rib. 6.25 jtounds, 55 centi (43 1 ; liver, 0.50 
pound, 6Vcnta (,-10>; mutton rib, 1.5 pounds, 
to < rata 46». 

Turk: Huron, 1 jmtim], 16 rent* (56). 

Fish: White, 1.5 jMiunds, 15 cents (103). 

Hotter. 1 pound. 31 cents (106). 

Kgg*. 3.25 pounds, 23 cents (105). 

('rcHiu. 2.25 pounds, 20 cents < list. 

Milk. 4.19|Mmn<is, 12 cents (114). 

Totul imitnal fotsl. 

VEGETABLE FOOD. 

Cereals; Bread, 9 |*ound». 45 cents < 147 *; cakes, 

0.5 (Mtund, 6 cents (150). 

Sugar. 5 pounds, 25 cents (163). 

Vegetables: Tomatoes, fresh, 1 {tound. 6 cents 
(211 1 ; lettuce, 0.22 j*ound. 5 cents < 1x7»; jmta- 
tocs, 10 pounds, 20 cents (196); rhubarb. 3 

pounds, 10 cents (201). 

Fruit*: Bananas, Spounds. 10cents (218); straw¬ 
berries, 0.65 pound, 10 cents (250); pineapple, 
0.9 pound. 15 cents (243). 

Total vegetable food. 

"Total food........I_ 

IHrtary at why .Vo. 46a. 

ANIMAL FOOD. 

Beef: Liver, 2 pounds. 8 cents (8); sausage 
(smoked). 1 pound. 10 cents (16); flank steak, 
1.5 pounds, 15 cents (24); rump (corned), 7 
jtounds, 66 cents (3); chuck. 11 pounds, $1.10 
(23). Veal chops, 2.5 pounds, 28 cents (41). 

Mutton chop*. 2.5 pounds. 33 cents < 46). 

Pork: Bacon. 1.25 pounds. 20 cents (55); ham. 
1.33 pounds. 24 cents (60); lard, 2 pounds, 24 

cents (62).. 

Fish: White, 3 pounds, 33 cents (103); white 

(smoked), 2.5 jiounds, 25 cents (104 1 . 

Butter. 8 pounds, 90 cents < lot)). 

Kggs. 7.6 pounds, 85 cents (105). 

Cheese. 1 pound. 25 cents till) . 

Milk, 21.98 pounds. 1X9 cents (111). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Applepie. 1 pound. 12cents( 158»; Bread, 
2.2 pounds. 11 cents (147): cake, 2.26 pounds, 
30 cents (150); crackers, 3 pounds. 29 cents 

(153); flour. 24.5 pounds, 72 cents (122).. 

Sugar. 8 pounds. 43 cents (163).. 

Vegetables: Cabbage.2.47pounds, 16 cents (lxi); 
corn (canned), 1.31 pounds, 14 cents (184); 
onions (dry), 2.5pounds, 14 cents (189); jtota- 
toes, 28 pounds, 60 cents (196); radishes, 0.65 
pound, 10 cents (200); rhubarb, 1.5 pounds, 10 
cents (201); tomatoes (canned). 1.78 pounds, 

12 cents (209).. 

Fruit: Bananas, 6 pounds, 30 cents (218). 


Cost. 

r<»t. 

Protein. 

Fat. 

Carbo¬ 

hydrate*. 

Furl 

value. 

t It lurirt. 

496 

163 

29 

214 

119 

127 

85 

Ih Start. 

1.05 

.16 

.15 

.31 

.23 

.20 

.12 

Omi». 

6.6 

1.0 

.9 

1.9 

1.4 

1.3 

.8 

dram*. 

44 

3 

5 

lira mm. 

36 

17 

1 

24 

H 

12 

5 

Oniwu. 

12 

•» 

4 

3 

6 

2.22 

13.9 

70 

103 

9 

1,233 

.50 

3.1 

24 

5 

144 

717 

25 

1.6 



142 

568 

.43 

2.7 

6 


45 

204 

.35 

2.2 

1 

1 

16 

77 

1.53 


31 

6 

347 

1,665 

3.75 

28.5 

101 

109 

356 

2,799 







2.60 

7.2 

54 

51 


697 

.68 

1.9 

4 

39 


3G3 

.58 

1.6 

10 

6 


93 

. 90 

2.5 


82 


285 

.86 

2.4 

12 

9 


128 

.25 

. 7 

3 

5 


57 

1.89 

5.3 

9 

11 

14 

190 

7.75 

21.6 

92 

1.56 

14 

1,813 

1.54 

4.3 


„ 

825 

1,574 

.43 

1.2 



101 

404 

- 1.86 

3.8 

8 

1 

61 

285 

.30 

.8 

1 

. 

11 

48 

3.63 

10.1 

53 12 

498 

2,311 

11.38 

31.7 
—-- 

145 

— 

168 

512 

4,124 


Total vegetable food 
Total food. 





















































































































































Table 17. Weights and east of food awl nutrients in dietary studies of Irish families — 

Continued. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 


Dietary study Mo. 4 7a. 

ANIMAL FOOD. 

Beef: Corned, 4 pounds, 30 cents (2); round 
steak, 2.5 pounds, 32 cents (28); sirloin, 2.5 

pounds, 32 cents (32 1 . 

Pork: Bacon, 2 pounds, 26 cents (55); chops, 5 
]>ounds, 25 cents (58); lard, 2 pounds, 24 cents 

(62;; roast, 4.56 pounds, 54 cents (58). 

Fish: Herring (fresh), 3 pounds, 18 cents (87)... 

Butter, 1 pound. 24 cents (106). 

Eggs, 3 pounds, 32 cents (105). 

Milk, 12.56 pounds, 36 cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Apple pie, 1 pound, 10 cents (158); 
bread, 4 pounds, 20 cents (117): crackers, 0.5 
pound, 4 cents (153); flour. 12.25 pounds, 29 
cents (122); oatmeal, 2.5 pounds, 7 cents (131). 

Sugar, 4.88 pounds, 25 cents (163). 

Vegetables: Cabbage. 2.47 pounds, 12 cents (lsl); 
carrots, 0.25 pound, 3 cents (182); onions 
(green), 0.13pound, 5cents (190): potatoes, 14 
pounds, 28 cents (1%); turnips, 0.44 pound, 5 

cents (212). 

Beer, 3.5 pounds, 18 cents (259).. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

0.94 

1.29 
.18 
.24 
.32 
.36 

Cents. 

5.2 

7.2 
1.0 

1.3 
1.8 
2.0 

Grams. 

37 

38 

8 

Grams. 

40 

142 

3 

21 

7 

13 

Grams. 

Calories. 

504 

1,416 

59 

187 

102 

220 

10 

10 

16 

3.33 

18.5 

103 

226 

16 

2.488 

.70 

3.9 

57 

13 

347 

1,732 

.25 

1.4 



123 

492 

.53 

3.0 

7 


.56 

252 

.18 

1.0 



10 

40 


Total vegetable food. 

Total food. 

Dietary study .Vo. 4.s'«. 

ANIMAL FOOD. 

Beef: Corned, 12 pounds, 84 cents (2): rump 
steak, 15.5 pounds, 81.51 (30); shoulder, 15 

pounds, 81.50 (19). 

Pork: Chop, 2.5 pounds, 34 cents(58); sausage, 

1 pound, 10 cents (66); sparerib, 4 pounds, 48 

cents (58). 

Fowl, 8 pounds, $1.20 (75). 

Fish: Salmon, 2 pounds, 30 cents (98); trout 

(lake), 4 pounds, 40 cents (89). 

Butter. 3 pounds, 80 cents (106). 

Eggs, 13.5 pounds, 81.44 (105). 

Milk, 12.56 pounds, 36 cents (114). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Apple pie, 5 pounds, 60 cents (158); 
bread. 24 pounds, 81.20 (147 1 ; buns,5.75pounds, 
40cents (148); cake, 1 pound, 10 cents (150) ... 

Sugar, 9 pounds, 53 cents (163). 

Vegetables: Cabbage, 2.47 pounds. 12 cents (181); 

potatoes, 28 pounds, 60 cents (196). 

Beer, 7 pounds, 35 cents (259). 

Total. 

Total food. 

Dietary study .Vo 49a. 

ANIMAL FOOD. 

Beef: Dried, 2 pounds, 25 cents (4); round, 2.5 
pounds, 25 cents (28); rump, 4 pounds, 30 cents 
(15). Mutton (rib), 3 pounds, 15 cents (46). 

Veal chuck, 4.5 pounds, 25 cents (37). 

Pork: Lard, 1 pound, 12cents(62); loin,4pounds, 

50 cents (58). 

Fish: Herring (fresh), 3 pounds, 18 cents (87)... 
Butter, 1 pound, 30 cents (106). 


. 9.3 

64 

13 

536 

2,516 

4.99 

27.8 

167 

•239 

552 

5,004 

3.85 

9.6 

- 

74 

79 


999 

.92 

2.3 

11 

24 


258 

1.20 

3.0 

12 

11 


146 

.70 

1.7 

8 

4 


68 

.80 

2.0 


29 


258 

1.44 

3.6 

20 

14 


205 

. 36 

.9 

5 

6 

7 

101 

9.27 

23.1 

130 

167 

7 

2,035 

2.30 

5.8 

32 

14 

214 

1,109 

. 53 

1.3 



102 

408 

.72 

1.8 

6 

1 

48 

225 

.35 

.9 



9 

36 

3.90 

9.8 

38 

15 

373 

1,778 

13.17 

32.9 

168 

182 

380 

3,813 

1.20 

5.0 

52 

43 


591 

.62 

2.6 

10 

39 


387 

. 18 

.8 

6 

2 


42 

.30 

1.2 


16 


142 















































































































































































84 


T \in.K 17."” II rii/ht* awl timt of ft**i awl natrifiit* in tliflatjj fitwlim of Iruli Janii!tr$— 

Continued. 


Food raiuutnfd during the whole study (7 days). 


Omt. nutrient*, and fuel value of f<a«l |**r 
man per day. 


Kind* him! amount* 


JHrtary rttuly So. i.'*i —Continued. 

animal rooi>—continued. 

Knu, 3 pound*, 32 cent* (106). 

Milk, 12.56 pounds, 36 cent* (114). 

Cheese, 0.33 |MHtnd, 5 rent* (111). 

Total animal food. 

VEGETABLE FOOD. 

Cert-al : Dread. 2 ptHindm, 10 cents 1 147); flour. 
4.UN pounds. 10 rents (1221; oatmeal, 2 pallid*. 
10cents t131 1 ; apple pie. 1 pound, lOcents (158). 

Sugar, 19.5 pound*. $1 i 163). 

Vegetables: Cabbage,2.47 pounds, 13 cents (1M *; 
onions (green), 0.13 pound, 10 cents (lot*); 
potatoes, 21 j»outids, 42 cents (196); turnips, 
1.31 pounds, 11 cents (212). 

Total vegetable food. 

Total food. 


Coat. Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrate*. 

Fuel 

value. 

Ih/Unrt. Ct nlfi. 

tirtimn. 

( intuit. 

(ironi*. 

t 'nlurif*. 

0.32 1.3 

.36 1.5 


5 


73 

» 

10 

12 

169 

.05 .2 

■ > 

o 


26 




S. 03 12.6 

85 

117 

12 

1.430 


.40 

1.00 

1.7 

4.1 .. 

19 

6 

111 

369 

573 

1,476 

.76 

3.2 

8 . 


62 

280 





2.16 

9.0 

27 

6 

642 

2, 329 

5.19 

21.6 1 

112 

123 

654 

3,759 


Dirlary fit ini;/ .Vo. .V*u. 


animal food. 

Beef: Corned, 7 pounds, 43 cents (2): round 
steak, 3 pounds, 30 cents (28); snoulder, 5 

pounds, in cent* 19). 

l*«»rk: Chops,8pounds,f 1.05 (5bi. ham iboiled), 
2 |K>unds, 40cents (61); lard,0.5 pound, 6 cents 

(62): sausage, 3 poumls, 3s cents (66). 

Fish: Whitt, 3 pounds, 1H cents (103). 

Butterine, l pound, is cents (inT. . 

Egirs. 3 piumls, 82 cents (105). 

Milk, 12.56 pounds, 36 cents (114). 

Cream. 0.56 p>und. 5 cents (118). 

Chet's**, 0.5 |M>und, 8 cents (111). 

Total Hnintal food. 


1.19 

2.8 

26 

26 ... 


;«5 

1.88 

4.5 

20 

47 ... 


498 

.18 

.4 

3 

1 ... 


21 

.18 

.4 .. 


9 ... 


HI 

.32 

.8 

4 

3 .... 


43 

. 36 

.9 

5 

& 

7 

93 

.05 

.1 .. 


1 ... 


9 

.08 

.1 

2 

o 


26 

4.2* 

10.0 

60 

91 

7 

1,105 


VEGETABLE FOOD. 


Cereals: Bread, 15 pounds, 75 cents (147); cake, 
4.5 pounds, 80 cents (150); pie, l pound, U 

cents (158): roll*. 5 pounds, 25 cents (159). 

Sugar, 6 pounds. 36 cents (163). 

Vegetables: Cabliage, 1.23 pounds, lOcents (181); 
onions, 4.25poumls, 25 cents (189): potatoes, 
35 pounds, 75cents (196); turnips, 1.75 pounds, 
lOcents (212); tomatoes (canned), 1.78 pounds, 

10 cents (209). 

Fruit. Oranges. 2.38 pounds, lOcents (2o8). 

Total vegetable food. 

Total food.. 


1.62 

.36 

3.9 
. 9 

24 

10 

154 

65 

801 

•260 

1.30 

.10 

3.1 

2 

10 . 

.j 

62 

2 

288 

8 

3. 3" 

8.1 

31 

10 1 

283 

1.357 

1 

M 

V 

I'*’ 

18.1 

*1 

104 ^ 

290 

2,462 


MISCELLANEOUS DIETARY STUDIES (Nos. 51a-60a). 


The ten studies following* were 
nationalities. 


made with families of 


different 


DIETARY STUDY NO. 51 A. 


This study was made with an English family consisting* of a man. 
weighing 14*1 pounds, and a woman, weighing 185 pounds, l>oth in 
good health. The income of the family was #100 a month. They 

























































































































paid $*Jl a month rent for six rooms and a bathroom. Fuel cost 
them $2.50 a week. During’ the period of the study they spent 45 
cents for cotfee and 1 cent for yeast in addition to the food materials 
purchased. 

I lie study continued seven days. The woman was away from one 

** +> %• 

meal and the man from two; hence the number of meals taken was as 
follows: 

Meals. 

Man. 19 

Woman (20 meals X 0.8 meal of man), equivalent to. 16 


Total number of meals equivalent to. 35 

Equivalent to one man twelve days. 

Table 18. — Weight* and cost of food and nutrients in dietary study Xo. ola. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 

Cost. 

Cost. 

Protein. 

Fat. 

Carbo- 
hydrates. 

Fuel 

value. 

ANIMAL FOOD. 








Dollars. 

a nts. 

Grams. 

Grams. 

Grams. 

Calories. 

Beef: Porterhouse steak, 8.tin pounds, SI.08 (27). 

1.08 

9.0 

62 

58 


7t 4 

Pork: Ham (boiled), 0.5 pound, 10 cents (61)_ 

.10 

.8 

4 

4 


f 2 

Fowl, 4.2 pounds, 63 cents (75). 

.63 

5.3 

22 

20 


2(6 

Butter. 2 pounds, 58 cents (106). 

.58 

4.8 

I 

64 


674 

Eggs, 5.25*pounds, 53 cents (105). 

.53 

4.4 

26 

18 


264 

Cream, 0.68 pound, 6 cents (113). 

.06 

. 5 

......... 

5 

1 

49 

Milk, 12.56 pounds, 36 cents (114). 

. 36 

3.0 

16 

19 

24 

329 

Jotal animal food. 

3.34 

27.8 

131 

188 

25 

. 

2,298 

VEGETABLE FOOD. 







Cereals: Bread, 1 pound, 5 cents (147); trackers. 







1.5 pounds, 20 cents (153); flour, 9.8 pounds, 







24 cents (122). 

.49 

4.1 

52 

9 

339 

1, <>44 

Sugar 2 pounds. 16 cents (163). 

. 16 

1.3 



76 

304 

Vegetables: Asparagus, 5.63 pounds, 73 cents 







(174); cucumbers, 1 pound, 7cents (186); peas 







(green), 1.36 pounds, 12 cents (194). 

.92 

7.7 

6 

1 

13 

85 

Fruit: Strawberries, 0.65 pound, 11 cents (250)... 

.11 

.9 



1 

4 

Total vegetable food. 

1.68 

14.0 

58 

10 

429 

2,037 

Total food. 

5.02 

41.8 

189 

198 

454 

4,335 


DIETARY STUDY NO. 52a. 

This family consisted of an Englishman, weighing 150 pounds, and 
a woman of Bohemian parentage, weighing 110 pounds. They were 
in tolerably good health. The woman was not very intelligent. Their 
income was $75 a month. They paid $11 a month rent for four rooms. 
The fuel cost them about 50 cents a week. During the period of the 
study they spent *25 cents for tea. 

The study continued seyen days, but the man had only one meal a 
day at home, so the number of meals taken was as follows: 

V 

Meals. 

Man.-. 7 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Total number of meals equivalent to. 24 

Equivalent to one man eijrht days. 















































































Tablk 19.— Weight* ami ct*t of fooil ami nutrient* in dietary ttudy .\V>. Ala. 


Food con«umed during the whole *tudv (7 day*). 


r«.*t. nutrient*,and fuel value of fi«*d j>er 
man per «lny. 


Kind* ami amount*. 


ANIMA1. K(M»|» 

Beef: Purtcrhoo*e stcnk, 1.5 |N»und*. 15 cent* 
(27) strap bone, 2 pound* 5 cent* (17). Veal 
chuck, 0.5 pound. 5 renin (37). Mutton: Shoul¬ 
der, 0.5 pound, 6 cent* (51). 

Fish; White, 1.5 poulid*. 10rents 103); aardine*. 

0.28 pound, 5 cent* t 99). 

Butter. 0.25 pound. 9 cents 1 100). 

Kites. 0.75 pound, 8 rents (105). 

Milk. 6.28 |>oun<l*, 18 cents i ll!). 


Total animal food. 

VEGETABLE FOOD. 

Cereals: Bread, 3 pounds, 15 cents (147); flour. 1 

pound, 3 cents (122). 

Btjpur, l pound, <* cents i ltut.. 

Vegetable*: A*pantgus, 0.56 pound, 5 cent* 
(174); cabbage, 1.23 pounds, 10 cent* (1*1); 
carrots. 1.38 pound*. 2 cents (182); lettuce, 0.44 
pound, 6 cents (1*7); onions (green). 0.19 
pound. 5 cent* (190): potato**, 7 pounds, 14 
cents (1%): rhubarb, 2 pounds. 5 cent* (201)... 
Fruit: Strawberries, 0.65 pound, 6 cents (250). 
Beer, 27 pounds, 31.35 (259).. 


Total vegetable food. 
Total food. 


Owl 

e*«t. 

Protein 

Fat. 

earl**- 

hydrate*. 

Fuel 

value. 

Jhtllart. 

On/*. 

ftram *. 

(immt. 

Oram*. 

(\ttorUs. 

0.30 

.15 

3.7 

4o 

27 


400 

» 

4 


8M 

.119 

1.1 


12 


K)7 

.08 

1.0 

6 

4 


00 

.18 

*> 't 

12 

n 

18 

245 

*0 

10.0 

71 

« 

18 

900 

.18 

2.3 

22 

3 

133 

047 

.06 

.8 



57 

228 

.47 

5.9 

10 

1 

72 

337 

. 10 

1.3 



3 

12 

1.35 

16.9 

8 


176 

730 



1M 

27.2 

40 

4 

411 

1.900 

2.96 

87.2 

111 

05 

4.59 

2.800 


DIETARY 8Tl’I)Y NO. 53 a. 

Iii this family the husband was English and the wife was American. 
The family consisted of two men, one woman, and two children aged, 
respectively. ♦» years and 1 year. They were rather unintelligent 
and dirty, hut in good health. The income of the family was £15 a 
week, not including the hoard of the second man. They paid £35 a 
month rent for four rooms and a store. For fuel they used soft coal, 
which cost them about 50 cents a week. During the course of the 
study they spent 80 cents for tea and coffee. 

The study continued seven days. The number of meals taken was 
as follows: 

Meal*. 


Two men.42 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

ChiM, 6 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 1 year (21 meals X 0.3 meal of man), equivalent to. 6 

Total number of meals equivalent to. 76 

Equivalent to one man twenty-five days. 





















































































87 


r.VBLE 20.— M eight* and ro*i of food and nutrient* in 


dietarji stud;/ Xo. 53a. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 


ANIMAL FOOD. 

Beef: Soup bone, 2 pounds, 5 cents (17): sirloin 
steak, 2 pounds, 28 cents (32); beef (corned), 
1 pounds, 2* cents (2); rib,6 pounds, 75 cents 
(14). Veal chuck, 4 pounds, 32 cents (37). 

Mutton chops, 2 pounds, 25 cents (40). 

Pork: Bacon, 2 pounds. 25 cents (55); chops, 2 
pounds, 25 cents (58); sausage, 1 pound, 12 

cents(66). 

Fish: Trout (lake), 2 pounds, 20 cents (*9). 

Butter, 2.5 pounds, 85 cents (106). 

Kggs, 9 pounds, 95 cents (105). 

Milk, 12.56 pounds, 30 cents (114). 

Cheese, 2 pounds, 20 cents (111) .. 

Total animal food. 

VEGETABLE FOOD. 

Cereals; Bread. 8 pounds, 40 cents (147); oat¬ 
meal, 1 pound, 5 cents (131); rice, 2 pounds, 

14 cents (133). 

Sugar. 4 pounds, 24 cents (163).. 

Vegetables: Asparagus, 1.13 pounds, 20 cents 
(174): cabbage. 3.7 pounds, 16 cents (181); let¬ 
tuce, 0.44 pound, 10cents (187); onions (dry), 
1 pound, 5 cents ( 189 ); onions (green), 0.13 
pound, 5 cents (190): potatoes, 28 pounds, 50 
cents (196); rhubarb, 2 pounds, 5 cents (201); 

turnips, 1 pound, 5 cents (212). 

Fruits: Apples, 3.38 pounds, 10 cents (214); ba¬ 
nanas, 9 pounds, 32 cents (218); strawberries, 
2.6 pounds, 50 cents (250) 

Total vegetable food. 

Total food 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollara. 

('elite. 

(irum*. 

drum*. 

drum*. 

Caloric*. 

1.93 

7.7 

53 

62 


764 

.62 

2.5 

11 

39 


391 

.20 


3 

2 


30 

.85 

3.4 


39 . 

347 

.95 

3.S 

21 

15 


218 

.30 

1.2 

8 

9 

11 

156 

.20 

.8 

9 

12 

1 

147 

5.05 

20.2 

105 

178 

12 

2,053 

.59 

2.4 

19 

3 

118 

575 

.24 

1.0 



73 

292 

1.16 

4.6 

11 

1 

81 

377 

.92 

3.7 

2 

1 

33 

149 

2.91 

11.7 

32 

5 

305 

1,393 

7.96 

31.9 

137 

183 

317 

3.446 


DIETARY STUDY NO. 54A. 


In this family the husband was of German descent, the wife was 
English. The whole family consisted of two men. a woman, and a child 
10 years old. One of the men was not yery well. The woman was 
attractive and intelligent. The boy was yery well looking: he drank 
considerable milk. The income of the family was 825 a week. They 
lived in their own house, which would rent for about 820 a month. 
They spent is cents for cotfee and 15 cents for tea during the course 
of the study. 

The study continued seyen days. One man was away from home 
for dinner. Hence the number of meals taken was as follows: 


Meals. 


Two men. 35 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 10 yeai*s (21 meals X 0.0 meal of man), equivalent to. 13 

Total number of meals equivalent to.65 

Equivalent to one man twenty-two days. 
















































































HS 


TvhlK 21.— \Yt ttjht* owl (fw/ of food otid nutrimt* in tlirior;/ riwlij So. .l^i. 


Food coiiMinied during the whole *»tu*ly (7 <hty«i. 


Coat. nutrient*. am! fuel value of food j*t 
man per day. 


Km»l» and amount*. 


animal r»>oD. 

Beef: Round steak, 2 pounds, 20 cents (28); 

porterhouse steak, 3 pounds, 48 cents (27).... 
Pork: Bacon, 0.66 pound, 10 rents (55); ham 
(boiled), 1 pound, 30 rents (61); salt (>ork, 0.5 

pound, o eents (84). 

Egg*. 1.5 pounds, 16 eents (105). 

Butter, 2 pounds, 60 rents (106). 

Milk. 14.66 pounds, 42 eents (114). 

Cream, 2.25 pounds, 21 eents (113). 

Total animal food. 

VEGETABLE FOOD. 

Cereals; Flour. 9.8 pounds. 28 cents (122); oat¬ 
meal, 1 pound, 5 eents (131). 

Sugar, 4 pounds, 24 cents 188 . 

Vegetables: Beans (dry), 0.98 pound, 6 cents 
177); corn (canned), 1.31 pounds, 15 rents 
184); onions (dry), Impounds, 10cents (189); 

potatoes, 14 pounds. 28 eents (196). 

Fruit: Bananas. 3 pounds, 15 cents (218). 

Total vegetable food. 

Total food. 


Copt. 

Cost. 

Protein. 

rut. 

Carls* 

hydrate*. 

Fuel 

value. 

IktUart. 

f mht. 

(jram*. 

tr ram*. 

Grams. 

»u lurirt. 

0.68 

3.1 

20 

15 


214 

46 

2.1 

.7 

5 

20 


198 

.16 

4 

3 


43 

.60 

2.7 

1 

35 


316 

.42 

1.9 

10 

12 

15 

207 

.21 

1.0 

1 

9 

2 

92 

2. .Vi 

11.5 

41 

84 

17 

1.070 

.33 

1.5 

27 


166 

808 

.24 

1.1 



82 

328 

.58 

2.6 

11 

1 

62 

801 

.15 




9 

36 





1.30 

5.9 

38 

5 

319 

1,473 

8.83 

17.4 

79 

99 

336 

2,543 


DIETARY STUDY NO. 55a. 


This study was made with a French-Canadian family consisting of a 
man, two women, and five children aged 14, 12, 10, 8, and 5 years, 
respectively. They were all in fair health. The woman was a dress¬ 
maker. The house was not neat. The income of the family was £30 
a week. They paid £15 a month rent for six rooms. The fuel cost 
them $1.50 a week. During the course of the study they spent 02 
cents for tea and coffee, 10 cents for salt and pepper, 2 cents for lem¬ 
ons, 1 cent for pickles, and 2 cents for soup greens. The woman 
frequently made meat ragout. 

The study continued seven days. The man took his dinners away 
from home; hence the number of meals taken was as follows: 


Meal*. 


Man. 14 

Two women (42 meals X 0.8 meal of man), equivalent to. 84 

Child, 14 years (21 meals X 0.7 meal of man), equivalent to. 15 

Two children, 12 and 10 years (42 meals X 0.6 meal of man), equiv¬ 
alent to. 25 

Child, 8 years (21 meals X 0.5 meal of man), equivalent to. 11 

Child, 5 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to. 107 

Equivalent to one man thirty-six days. 













































































r vblk 22. — Weights and cost of food and nutrients in dietary study Xo. 55a. 


F«*o«l consumed during the whole study <7 days). 


Cost, nutrients, and fuel value of food per 
man per day. 


Kinds and amounts. 


ANIMAL FOOD. 

Beef: Sirloin steak. 16 pounds, 81.70 ( 32); soup 
bone, 3 pounds, 18 cents (17). Veal chuck, 1 

pound, 13 cents (37). 

Pork: Sausage, 2 pounds, 25 cents (66); loin, 
8.25 pounds, $1.05(58); shoulder, 1.5 pounds, 

22 cents (68); lard, 0.5 pound, 7 cents (62). 

Fish: Trout (lake), 3 pounds, 36 cents (89). 

Butter, 4 pounds, 81.11 (106). 

Eggs, 5.62 pounds, 71 cents (105). 

Milk. 17.8 pounds, 52 cents (114). 

Total animal food. 

VEGETABLE FOOD - 

Cereals: Bread, 24.25 pounds, 81.12 (147 1 ; corn¬ 
starch. 1 pound, 10 cents (172); crackers, 2 
pounds, 15 cents (153); doughnuts, 18.55 
pounds, 81.65 (156); flour, 2 pounds, 8 cents 
(122); macaroni, 1 pound, 15 cents (127); rice, 

6.5 pound, 4 cents (133). 

Sugars: Sugar, 6 pounds, 36 cents (163); sirup, 

6 pounds, 20 cents (166). 

Vegetables: Lettuce, 1.32 pounds, 15 cents (187): 
onions (dry), 1.87 pounds, 8 cents (189); pota¬ 
toes, 35 pounds, 63 cents (196); tomatoes, 
canned, 1.78 pounds, 10 cents (209); turnips, 
0.44 pound, 5 cents (212) 

Total vegetable food 

Total food. 


Cost. 

Cost. 

I’r< >tein. 

Fat. 

Carbo- 
hv«l rates. 

Fuel 

value. 

Dollars. 

Cent*. 

Grams. 

Grams. 

Grams. 

Calories. 

2.01 

5.6 

40 

35 


472 

1.59 

4.4 

19 

.50 


521 

.36 

1.0 

4 

2 


34 

1.11 

3.1 

1 

43 


387 

.71 

2.0 

9 

7 


98 

.52 

1.4 

7 

9 

11 

152 

6.30 

17.5 

80 

146 

11 

1,664 

3.29 

.56 

9.1 

1.6 

51 


349 

128 

2,090 

512 

1.01 

2.8 

9 

1 

69 

321 

4.86 

13.5 

60 

56 

546 

2,923 

11.16 

31.0 

140 

202 

557 

4,587 


DIETARY STUDY NO. 56a. 


The family in this study consisted of a man, a German, weighing 1 
172 pounds, and a woman, an American, weighing 168 pounds; three 
children, aged, respectively, 14, 11, and 7 years, and weighing, respec¬ 
tively, 120, 90, and 4S pounds. The woman was intelligent and kept 
very careful records during the dietary study. She stated that she 
had received help regarding food and dietaries from talks at Hull 
House. She endeavored to provide a sufficient diet with good variety. 
The children were in good health. They drank milk and cocoa and a 
great deal of homemade root beer. The income of the family was$23 
a week. They paid $11 a month rent for four rooms. The fuel cost 
them about 25 cents a week. During the course of the studv they 
spent 35 cents for coffee, 30 cents for root-beer extract, 8 cents for 
yeast, 5 cents for salt, 4 cents for vinegar, and 1 cent for nutmeg. 

The study continued seven days. In addition to the food consumed 
by the family they gave away the equivalent of one meal. The number 
of meals taken was therefore as follows: 


Meals. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child, 14 years (21 meals X 0.7 meal of man), equivalent to. 15 

Child, 11 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 7 years (21 meals X 0.5 meal of man), equivalent to. 10 

Food given away equivalent to.r. 1 

Total number of meals equivalent to. 77 

Equivalent to one man twenty-six days. 























































































Table »3.— }\ righto ond of /<**! and nutrient* in dietary study .V». Mo. 


Kt»**l conMiimol during tlt«* whole rtudjr (7 day*) 


nutrient*. unit furl rain* of f«**l j<-r 
man |M>r dajr. 


Kind- iiiiiI iiiimuiit-. 


('<»(. Protein. Fat. 




Furl 

hydra tea. value. 


animal R<miD. 

Beef: Kum|> t corned). ,3.1 founds, 24 cent* (St: 
flank, 1.5 p»mnd», 15 cent* (24 1 : h»ui» lame, 6 
pound- 22 rent* 117 <: -net, 1 |a)uinf, * cent* 
(35). Mutton, leg, 5.5 (xtund*. tiSernt* (4*)... 

Pork: salt |H»rk. 0.5 |a»und. 6 cent* <64i. 

Butter, 2 pound*. 02 cent- (106t. 

Egg-, 6 pound-. cent* t lu5)... 

Milk. 29.82 pound*. 84 cent- (114). 

Cheeae, 1 pound, 1* cent* (111 t. 

Total animal f«**l. 

VEOETABLB ROOD. 

Cereal-: Bread. 2 pound*. 10 cent- 1 147 *: corn 
meal. 2 IMHind-, Scents (1 ly>; Graham meal, 2 
pound*, 6 cent* (124); oatmeal, 2 pound*, 10 
cent- (1S1); macaroni, 1 pound, 10 cent* 
(127t; rice. 2 pound*, 20 cents (lST; white 
flour. 1 pound, 4 cents (122): whole-wheat 

flour, o pounds. 54 cent* (Til). 

Stumr-: Cocoa. 0.5 pound, 10 cents (168); sugar, 

4 pounds, 22 cents 168 . 

Vegetables: Bean* (dry), 0.0- pound, 5 cents 
(177); cabliage. 1.28 pound-. 7 cent* (181); car¬ 
rot*. 0.26 pound, 5 cents (182); cucumber-, 2 
pound*. 8 cent* (1861; lettuce, 0.— pound. 10 
cent* (187i; onion* (green), 5pounds, lHcent* 
(190'; i*ea«. (dry), 1.— pounds. 5 cents (193); 
pea* (green) 1.86 pound*. 10 cent* (194); jw»- 
tatoes, 11 jaHinds. 25 cent* <196); rhubarb, 2 
pounds, 5cents <201j; -pinacn,3.19pound*.20 

cents ( 206 i . 

Fruits: Apples. 9 founds. 85 cent* (214 1 ; cocoa- 
nut (prepared). 1.5 pounds, 50 cents (224); 
tigs. 1 pound, 10 cents (281): oranges, 4.75 
pound*. 20 cents i288); prunes, 1 pound, 16 
cents (247>. 

Total vegetable f **1. 

Total food. 


IkJhtr*. 

Grnt*. 

o'mm*. 

lira ms. 

Grams. 

1 >1 Inrut. 

1. 32 

5.1 

42 

50 

. 

613 

.06 

.2 


6 


II 

. 62 

2.4 


30 


267 

.64 

2.5 

14 

1(» 


115 

.84" 

3.2 

17 

20 

26 

350 

.18 

•• 

• 7 

ft 

6 


73 

3.66 

14 1 

78 

IM 

26 

1,519 

1.19 

4.6 

46 

8 

259 

1,291 

.92 

1.2 

2 

3 

72 

323 

1.18 

4.6 

20 

1 

79 

405 

1.81 

5.0 

4 

16 

56 

382 

4.00 

15.4 

72 

28 

466 

2.401 

7.66 

»•* 

ISO 

152 

492 

8,920 


DIETARY .STUDY NO. 57a. 


This study was made with a Hungarian family consisting of three 

men. two women, and four children, aged, resjiectivtdy, 14. 12. 10, and 

2years. The children were in fair health. They drank milk, tea, and 

coffee. The income of the family was not given. They paid $40 a 

month rent for $ rooms. The fuel cost them about $1.50 a week. In 

addition to the food materials purchased they spent 07 cents for coffee, 

50 cents for tea. 5 cents for soup greens, 5 cents for pickles, and 6 

cents for candv. 

* 

The study continued seven days. Two of the men were away 
durum the week. The number of meals taken was as follows: 


Meal*. 


Man....'... 21 

Two women (42 meals X 0.8 meal of man), equivalent to. 34 

Two children, 14 and 12 years (42 meals X 0.7 meal of man), equiva¬ 
lent to. 29 

Child, 10 years (21 meals X 0.0 meal of manV, equivalent to. 13 

Child, 2 years (21 meals X 0.4 meal of man), equivalent to. 8 

Total number of meals equivalent to. 105 

Equivalent to one man thirty-five days. 




















































































9i 


Table 24. — 11 right* and cost of food and nutrient* in dietary Kindi/ \o. 57o. 


Food consumed during the whole study (7 days). 


Cost, nutrients, and fuel value of food i>er 
man per day. 


Kinds and amounts. 

Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

ANIMAL FOOD. 

Dollars. 

Cents. 

Grams. 

Grams. 

Grams. 

Calories. 

Beef: Shoulder, 10 pounds, 81.09 (19); flank, 5 
pounds, 37 cents (24); sirloin, 2.6 pounds, 30 
cents (32); round, 2 pounds, 24 cents (28); 
suet. 5 pounds, 40 cents (35); shin, 2 pounds, 
12 cents (17). 

2.52 

7 2 

50 

86 

50 


965 

449 

Butter. 4.5 pounds, 81.13 (106). 

1.13 

3.2 

1 


Eggs, 10.5 pounds, 81.10 < 105).. 

1.10 

3.2 

18 

13 


188 

Milk, 37.09 pounds, 95 cents (114). 

. 95 

2.7 

16 

19 

24 

329 

Cream, 0.72 pounds, 00 cents (113). 

.00 

1.7 

2 

16 

4 

166 

Total animal food. 

6.30 

18.0 

87 

184 

28 

2,097 

VEGETABLE FOOI>. 

Cereals: Apple pie, 1 pound. 10 cents (158); 
bread, 20 pounds. 81 (147); cakes, 2.70 pounds. 
26 cents (150); crackers, 2 pounds, 17 cents 
(153); wheat breakfast food, 0.33 pound, 2 
cents (137); flour, 9.5 pounds, 33 cents (122); 
oatmeal, 3 pounds, 11 cents (131); rice, 1 
pound, 7 cents (133). 

2.06 

5.9 

51 

14 

316 

1.593 

Sugar, 14 pounds, 77 cents (163). 

Vegetables: Beans (string), 2.03 pounds, 20 
cents (178); cabbage. 2.47 pounds, 12 cents 
(181); carrots, 3 pounds, 5 cents 1 182); lettuce, 
0.22 pound, 5 cent- (187); onions, 2 pounds, 10 
cents (189): peas (green), 2.75pounds, 10cents 
(194); potatoes (new), 7 pounds, 45 cents (190); 
radishes, 0.44 pound, 5 cents (200). 

. / / 

1.22 

2.2 

3.5 

5 

1 

181 

27 

724 

137 

Fruits: Apples, 24 pounds, 00 cents (214); ba¬ 
nanas, 3 pounds. 10 cents (218); peaches (dry), 

1 pound, 15 cents (240); pears (ary), 1 pound, 
10 cents (242); pineapples, canned, 3.81 
pounds. 10 cents (244); prunes, 1 pound, 12 
cent> (247). 

1.17 

3.3 

3 

2 

70 

310 

Total vegetable food. 

5.22 

14.9 

59 

17 

594 

2,763 

Total food. 

11.52 

32.9 

146 

201 

622 

4,860 


DIETARY STUDY NO. 5SA. 


This was a Bohemian family consisting of three men, two women, 
and four children, aged, respectively, 13, 11, 9, and 5 years. The chil¬ 
dren were in good health. They all drank codec. The father earned 
$1 *2 a week and hoarders paid $3.50 a week each. The family rented 
a house of four rooms for $10 a month. They spent 54 cents for 
cotiee in addition to the food materials purchased. 

The study continued seven days. The number of meals taken was 

%/ 

as follows: 


Meals. 


Three men. 63 

Two women (42 meals X 0.8 meal of man), equivalent to. 34 

Child, 13 years (21 meals X 0.7 meal of man), equivalent to. 15 

Child, 11 years (21 meals X 0.6 meal of man), equivalent to. 13 

Child, 9 years (21 meals X 0.5 meal of man), equivalent to. 11 


Child, 5 years (21 meals X 0.4 meal of man), equivalent to. 8 


Total number of meals equivalent to 
Equivalent to one man forty-eight days. 


144 






















































































T Mtl.K 2 V — II '< ii/ht* tint I rust uffuuti nwl nutrirnts in (hrtnri/ stmly So. ASn. 


F»h*I coii*umc<t during the whole »ttldy (7 <1 m>»). 


nutrient*. mid fuel value of f«««l i**r 
man j*er day. 


Kind* mid amount*. 


ANIMAL FOOD. 

Beef: Shin. 10.5 pounds. 53 cents (17). Mutton, 
leg, 7.5 pounds, 68 cents (4*). Veal chuck, 8.5 

pound*. N5 cents (37). 

Pork: Shu*m£v, 2 pounds, 20 cent* (66); spare rib, 

12.5 pounds, 81-14 (5s*. 

Butter, 1.5 |M>uiids, 43 cents (106). 

Kgg>, 8.25 pnund«, S3 cents (105). 

Milk, 21.99 |K>unds, 63 cent* (114). 

Cheese, 1 pound, 5 cents (110). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Flour (white), 19.6 pounds, 47 cents 
(122k flour (rye). 12.5 pounds, 27 cents (121) .. 

Sugar, 11 pounds, 77 cents (163 1 . 

Vegetables: Beans (string), 5.25 pounds, 10 cents 
(17*): cabbage, 2.47 pounds, 15 cents (1*1); 
carrots, 0.25pound, Scent* (1*2): lettuce. 1.25 
pound*, 10 cent* (181); onions, 1.25 pound* > 
cents (1*9); potatoes,8.5 ttounds, 9 cents (196). 
Beer, 7 pounds, 85 cents (259). 

Total vegetable food. 

Total food... 






Garbo 

Fuel 

Coat. 

Coat. 

Protein. 

Fat. 

hydrate*. 

value. 

Ihtllars. 

OnUs, 

Grams. 

drum*. 

G rains. 

1 Y» Ittift. 

2.06 

4.8 

37 

19 

. 

317 

1.64 

3.4 

18 

39 


419 

.43 

1.0 


12 


107 

.*3 

1.7 

10 

7 


102 

.63 

1.3 

7 

9 

11 

152 

.05 

.1 

2 



8 

5.64 

11.8 

74 

81 

11 

1,105 

. 74 

1.6 

30 

3 

232 

1.035 

. 77 

1.6 



132 

528 

.54 

i.i 

2 


11 

52 

.35 

. 7 

. 


8 

32 

2.40 

5.0 

3-2 

3 

888 

1.687 

8.04 

16.8 

106 

81 

394 

2,792 




DIETARY STUDY NO. 5iU. 

The family in this study consisted of a man, Irish, weighing 145 
pounds, and a woman, English, weighing 109 pounds, and two chil¬ 
dren. one ♦> years old, weighing 45 pounds, and one 4 years old, 
weighing 2*5 pounds. They were in fair health. The children drank 

tea and coffee three times a day. The income of the family was $9 a 

• • 

week. They paid $9 a month rent for three rooms. Flic fuel cost 
them 50 cents a week. In addition to the food materials purchased, 
they spent (>0 cents for tea and coffee. 

'The study continued seven days. The mini tier of meals taken was 

* V 

as follows: 

Metis. 


Man. 21 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Child (21 meals X 0.5 meal of man), equivalent to. 10 

Child, 4 years (21 meals X 0.4 meal of man), equivalent to. 8 

Total number of meals equivalent to. 56 

Equivalent to one man nineteen days. 




































































Table —♦>.— Weight* and cost of food and nutrienta in dirtary study Xo. 59a. 


Food consumed during the whole Htudv (7 da vs) Cost - nutrients, and fuel value of food per 

man per day. 


Kinds and amounts. 


ANIMAI, FOOD. 

Beef: Hump steak, 3 pounds, 33 cents (30); 
round steak, 1 pound, 10 cents (28); sirloin 
steak, 1.28 pounds, is cents (32); flank steak, 
l. r > pounds, 15 cents (24); shoulder, 3.5 pounds, 
46 cents (ly); cornea beef, 7 pounds, 49 cents 
(2); sausage (frankfurt), 0.5 pound, 5 cents 

(5). Veal chops, 1 pound, 15 cents (41). 

Pork: Bacon (smoked), 1 pound, 12 cents (55»; 
chops, l pound, 12 cents (5x); lard, 1 pound, 
12 cents (62); pork (salt), 1 pound, 14 cents(64). 

Fish, white, 2 pounds, 12 cents (103).. 

Butter, 2.5 pounds, 63 cents (106). 

Eggs, 4.25 pounds, 56 cents (105). 

Milk, 8.38 pounds, 24 cents (114). 

Cheese, 0.75 pound, 10 cents (111). 

Total animal food. 

VEGETABLE FOOD. 

Cereals: Apple pie, 2 pounds, 24 cents (158); 
bread, 7 pounds. 30 cents (147); cake, 1.5 
pounds, 30cents (150): doughnuts. 1.13 pounds, 
5 cents (156); flour, 24.5 pounds, 60 cents (122). 

Sugar, 3 pounds, 18 cents (163). 

Vegetables: Cabbage. 1.23 pounds, 8 cents (181); 
corn (canned), 1.31 pounds, 10 cents (184); 
cucumbers, 4 pounds, 10 cents (186); onions 
(dry), 5 pounds, 15cents (ls9); onions (green), 
0.75 pound, 25 cents (190); potatoes, 21 pounds, 
45 cents (196); radishes, 0.66 pound, 5 cents 
(200): string beans, 1.97 pounds, 15 cents (178); 
turnips, 0.88 pound, 7 cents (212). 

Total vegetable food. 

Total food. 


Cost. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

Dollars. 

I'flltS. 

drums. 

drums. 

drams. 

('alttries. 

1.91 

10.1 

71 

79 


987 

. 50 

2.6 

6 

65 


602 

.12 

.6 

5 

1 


29 

.63 

3.3 

1 

51 


458 

.56 

3.0 

13 

9 


132 

.24 

1.3 

6 

8 

10 

135 

.10 

.5 

5 

6 


73 

4.06 

21.4 

107 

219 

10 

2,416 


1.49 
. 18 

7.8 

.9 

88 

21 

585 

72 

2,879 
288 

1.40 

7.4 

14 

o 

100 

474 

3.07 

16.1 

102 

ro 

Oi* 

757 

3,641 

7.13 

37.5 

209 

242 

767 

6.057 


DIETARY STUDY No. ()<>A. 

This studv was made with a Scotch familv consisting 1 of three men 
and a woman. The woman was in good health, but this was due to 
carefulness in diet, as she was not naturally strong. The income of 
the familv was $20 a week and $0 a week from boarders. They occu¬ 
pied three rooms and a store, for which they were paying by install¬ 
ments, and which would rent for about $60 a month. In addition to 
the food materials purchased they spent 21 cents for coffee and 10 
cents for tea. 

The studv continued seven days. Two men ate their lunches away 
from home each day. Hence the number of meals taken was as fol¬ 
lows : 

Meals. 

Three men. 49 

Woman (21 meals X 0.8 meal of man), equivalent to. 17 

Total number of meals equivalent to.06 

Equivalent to one man twenty-two days. 








































































II. n/hln and iW of food owl nutrifvlM in dietary riuthj So. Out. 


T Mil K 


27 


F«**l consumed during tin* whole study (7 day*). 


<'••►1. nutrient*, and fuel value of f*««l i**r 
iuhii |H*r <Uy. 


Kind* mill amount*. 


Co*t. 


C«»l. 


Protein. Pat. 


Car bo- Fuel 

hydrate*. value. 


ANIMAL FOOD. 

Beef: Teiulerloln steak, 3.2ft taxind*. 49 rent* 
(32». Veal, neck, 7.7ft pound*. 9ftcent* <421 ... 
Pork: Bacon (smoked),0.76 |Ktund,Sienli(65); 
eho|i*. 1.6 pound*. 28 cent* (58); sausage, 1.5 

|n>uihU. ih cents (66). 

Batter. 2 pounds. SO rents i"»'). 

K«g*, 7.ft pound*. 75 cent* (106). 

('ream, 1 13 pound*, 10 cent* (113t. 

Milk. 14.66 pound*, 3ft cent* < 114). 

Total animal f«**!. 

VEGETABLE foot). 

Cereals: Bread. 10 pound*, 5* cents (147); cake. 

1 pound. 2ft cent* (IftOc cracker*. 1 pound. 18 
cent* (153); pic*. 2 pound*. 28 cent* (lft*); rice, 

O.ft pound, 4 cent* (133 >. 

Sugar. 2 pound*. 11 cent* (163). 

Vegetable*: Beans (green), 0.66 pound.7 cents 
(178i; onion*. 2 pound*. 10 cents (1*9); pota¬ 
toes, 28 pounds, fto cent* (1%); rhubarb. 3 
pounds, ft cents (201); spinach. 3.19 pound*. 
lOeents (206»; tomaUam (canned),3.56pound*, 

M (•••iit' (200). 

Fruit: Bananas. 6 pounds, 2ft cents (21*i. 


Itt Man. 

<ynb. 

Grunt*. 

dram*. 


< 'nhrrin. 

1.44 

6. ft 

S3 

18 


292 

.49 

•> ») 

» mm 

10 

31 


316 

fto 

o a _ 

8ft 


812 

.7ft 

3.4 

20 

1ft 


214 

.10 

.ft 

1 

4 

i 

42 

.3ft 1 

1.6 

10 

12 

15 

207 

S. 63 

Hi. ft 

74 

lift 

16 

1.383 

1.33 

6.1 

*25 

10 

163 

Ml 

11 

.ft 



U 

ltd 

1.06 

4.8 

12 

1 

87 

40ft 

. 2ft 

1.1 

1 

1 

18 

8ft 


Total vegetable food 


2.75 12. ft I 38 | 12 309 1.495 


Total food 


0.38 


29.0 



325 


2. 878 


SUMMARY AND GENERAL DEDUCTIONS. 

The results of the Chicago dietary studies art 1 summarized in the 
following table: 


Table 2S .— Summon/ of retndt* of dietary xtudu* with ('hicago families. 


Dietary 

study 

No. 

Families. 

Cost. 

Protein. 

Fat. 

Carl»o- 
hyd rates. 

Fuel 

value. 

29a 

30a 

31a 

32a 

33a 

34a 

35a 

American, native. 

.. 

.do. 

.do. 

('mi*. 

22.6 

26.3 

19.5 

31.6 

33.4 
30.3 
19.0 

5^ S =SSS 

- 1 * 

V 

drain*. 

M 

133 

147 

13ft 

•239 

191 

133 

drain*. 

433 

4*9 

•232 

4ft* 

756 

3ft6 

441 

< U lorie*. 
2.886 
3.560 
2.613 
8,610 
ft. 673 
3.677 
3,441 


Average. 

26.1 

117 

lftl 

452 

3.623 

3tVa 

American, German descent. 

29.9 

119 

152 

340 

3,1*9 
3,09ft 
3,031 
3,167 
2.867 

37a 

.do. 

18.6 

110 

lot; 

428 

38a 

.do. 

22.2 

10ft 

94 

443 

39a 

.do. 

16.5 

111 

87 

487 

40a 

.do. 

18.5 | 

100 

157 

267 



Average. 

21.1 

109 

119 

393 

3.070 



41a 

American, Irish descent. 

34.5 

161 

153 

910 

ft, 647 



Average all American families... 

24. • 

117 

139 

— 

46ft 

3,566 

42a 

German. 

20.9 

109 

124 

229 

2.457 
4,02ft 
4.173 

43a 

.do. 

20.6 

114 

1K.3 

4.8ft 

44a 

.do... 

33.0 

153 

17ft 

501 



Average. 

lit 

12ft 

ltd 

40ft 

— 

8.552 




































































































































































95 


Table -S.— Summary of result* of dietary studies with Chicago families —Continued. 


Dietnry 

study 

No. 

Families. 

Cost. 

Protein. 

Fat. 

Carbo¬ 

hydrates. 

Fuel 

value. 

45ft 

Irish. 

Cents. 

23.5 

Grams. 

101 

Grams. 

109 

Grams. 

356 

< 'alories. 

2. 799 

•Itift 

.do. 

31.7 

145 

168 

512 

4,124 

47ft 

.do. 

27.8 

167 

•239 

562 

5,004 

4Su 

.do. 

32.9 

168 

182 

3x0 

3,813 

49ii 

.do. 

21.6 

112 

123 

554 

3,7.59 

50a 

.do. 

18.1 

94 

104 

290 

2,462 


Average. 

25.9 

131 

154 

441 

3,660 

51a 

English. 

41.8 

189 

198 

454 

4,335 

52a 

English-Bohemian. 

37.2 

111 

65 

459 

2,860 

53a 

English-American. 

31.9 

137 

1x3 

317 

3,446 

54a 

German-English. 

17.4 

79 

99 

336 

2, 543 

55a 

French-Canadian. 

31.0 

140 

202 

557 

4,587 

56a 

German-American. 

29.5 

1.50 

152 

492 

3,920 

57a 

Hungarian. 

32.9 

146 

201 

622 

4,860 

58a 

Bohemian. 

16.8 

106 

X9 

394 

2, 79-2 

59a 

Irish-English. 

37.5 

209 

242 

767 

6,057 

60a 

Scotch. 

29.0 

112 

127 

325 

2,878 


Average, all (32) studies. 

26.8 

127 

149 

457 

3,664 


The cost of the diet per man per day varied in these studies from 
1(3.5 cents in the lowest to 41.s cents in the highest, but in most cases 
the range above or below the average, 26. s cents, was considerably 
within these limits. In none of the Chicago studies was the expense 
as small as in two of the Philadelphia studies, but in three of the for¬ 
mer it was larger than the largest among tin* latter. 

In only three of the Chicago studies was the quantity of protein 
less than 100 grams per man per day. In two of these it was 94 grams 
and in one 79 grams. Probably in the latter case the figures should 
really be larger. One of the two men in the family was ill during 
the time of the study and doubtless ate less than he would when well, 
but in the calculations of the results of the study he has been credited 
with three full meals each day. 

Concerning the dietary study No. 51a. with 189 grams of protein 
per man per day, and study No. 59a, with 209 grams, it has already 
been mentioned that the results are considered doubtful. Of the 
remaining studies the results of a few showed fairly large quantities 
of protein and energy per man per day, but the diet in the majority 
supplied not very far from the average of all the studies, namely, 127 
grams of protein per man per day. This is practically the same as 
that of the commonly accepted American standard for a man at mod¬ 
erate muscular work, i. e., 125 grams per day. The energy of the 
average, 3,604 calories per man per day, is but 164 calories above 
that given by the standard just mentioned. 

As in the case of the Philadelphia studies, the data concerning the 
occupations of the families were so few that but little can be said 
regarding the adequacy of the diet; but it may be inferred that it was 
sufficient. The families in these studies were more intelligent and were 
in better circumstances than were those in Philadelphia. They had 




























































regular incomes, which in u numl>er of cases were more than enough 
to provide a comfortable living. It is therefore doubtless safe to 
assume that these jx»ople ate at least as much as they needed. 

The Chicago families were on the whole rather less economical than 
those in Philadelphia. In the average of all the Chicago studies each 
cent spent secured 4.7 grams of protein and 137 calories of energy, 
while in the average of tin* Philadelphia studies there were 5 grams 
of protein and 144 calories of energy for each cent of the cost. As 
was tin* case in Philadelphia, tin* C hicago families also differed widely 
in respect to the economy of their purchases. Thus in study No. 31a 
tin* family spent 19.5 cents per man per day and secured 1*4 grams of 
protein and 2,*>13 calories of energy, while the family in study No. 
35a for practically the same expenditure, 19 cents per man }x*r day, 
obtained 123 grams of protein and 3,441 calories of energy. The 
family in study No. 39a secured 111 grams of protein and 3.1(>7 calo¬ 
ries of energy for 10.5 cents, while the family in study No. 52a obtained 
the same amount of protein. 111 grams, and about 300 calories less 
enerirv, or 2,8*>o calories, at a cost of about two and one-third times 
as much, 37.2 cents. There are several other examples of the fact 
that some of the families paid very much more than was necessary 
for the quantities of nutrients and energy obtained. 

The costliness of the diets in these studies was not due to inability 
to purchase in quantities. Several of tin* articles used in these studies 
were bought in this way, the principal one being flour, which was 
bought in every case by the bag or barrel. The chief reason for the 
lack of economy in the purchase of food was inattention to or igno¬ 
rance of the relation between the cost of food and its actual nutritive 
value. 

COMMENTS AND CONCLUSIONS. 


Something perhaps should be said regarding the results of the 
dietary studies in Philadelphia and Chicago, considered as a whole. 
It should be remembered that the studies were carried on some years 
ago. before some of the experimental methods at present followed had 
been devised. Furthermore, it was hardly possible with the limited 
time and equipment at the investigators' disposal to make an entirely 
satisfactory record of the foods purchased and eaten, and conse¬ 
quently, in many cases considerable dependence had to be placed upon 
information given by the families themselves. Certain errors are 
almost sure to occur in studies of this kind, even under favorable cir¬ 
cumstances and with the most careful attention on the part of those 
conducting the investigations, especially under conditions like those 
attending the work in Philadelphia, where the families studied were 
almost without exception quite ignorant and untrained. The chief 
source of error lies in the possible tendency of the family to give a 


97 


falso impression of their food consumption; in some eases i»v purchas¬ 
ing larger quantities than usual or bv reporting larger amounts than 
were actually purchased, and in other cases by omitting to mention some 
of the purchases made. For instance, it appears that families who 
had formerly been in more comfortable circumstances would some¬ 
times be ashamed to let an outsider know how economically they were 
now living, and perhaps how insufficiently the}’ were nourished. In 
such cases there might be a tendency to procure more food during the 
time of the study than ordinarily. Other families, suspecting an 
opportunity for pecuniary assistance, might be tempted to purchase 
less food than usual, or to conceal food already on hand. Another 
possible source of error is in the failure to make proper record of 
the number of meals taken by each member of the family or bv anv 
visitors. 

It is noticeable that quite generally the results of dietary studies 
among poor families, where the statistics are recorded by the families 
themselves, indicate a larger food consumption than is found in the 
more reliable studies in which the food materials were actually weighed 
by those conducting the investigations. This was very forcibly illus¬ 
trated by the results of dietary studies in Chicago in IS95 and 189d, 
described in a former publication of this Office.® In 25 studies in 
which the data were collected entirely by the investigators the 
average cost of the diet per man per day was 17.9 cents, and the 
average quantity of protein 116 grams, and of energy 3,160 calories. 
The persons in charge of these studies also conducted at the same 
time 28 others, in which the statistics were kept by the families them¬ 
selves. These were made with families in the same localities and 
living under the same circumstances as the others, but the average 
cost of the diet per man per day as recorded was 22.1 cents, the 
average quantity of protein 147 grams, and of energy 3,550 calories. 
A comparison of the individual studies shows that where the statistics 
were furnished by the families the differences in results with different 

families were verv much wider than in the studies made entirely bv 
• %/ & 

the iifvestigators. 

In the dietary studies in Philadelphia reported in these pages the 
families were not very intelligent and were in destitute circumstances; 
the chances for errors were therefore comparatively large. The fami¬ 
lies in the Chicago studies here reported were more intelligent and 
were in more comfortable circumstances, so that the possibilities of 
error in this case seem smaller. Bearing these facts in mind, it is 
evident that too sweeping conclusions should not be drawn from the 
results of the studies themselves or from the averages as compared 
with those of later studies of families in similar circumstances. 


a U. S. Dept. Ayr., Office of Experiment Stations Bill. 55. 
25580—No. 129—03-7 




(onsidering the net results of these dietary studies they were of 
undoubted value to the settlement associations under whose auspices 
they were made. They furnished more accurate information than 
could have been gained otherwise regarding the ways of living, the 
adequacy of the diet, and the faults in methods of purchasing, cooking, 
and serving food. The information gained, it is believed, has lieen 
utilized in many ways to the advantage of all concerned. 

Investigations like the aliove have been carried on in many other 
localities and under a variety of conditions. Of such work as a whole, 
it seems fair to say that it has materially assisted the attempts which 
have been made to help families like those studied in Philadelphia and 
C hicago to letter methods of living. 


APP EXDIX. 


As has been explained on preceding pages, the percentages of nutri¬ 
ents assumed for the different food materials used in the dietary 
studies reported in this bulletin are given in Table 29. These are 
taken mainly from a publication of this Office giving average values 
for the composition of American food materials, rt but are included 
here in order that the present bulletin may contain all the data used 
in the composition of the results here reported. 

The percentages of nutrients assumed for any food material used in 
the dietary studies may be found in the table below by means of the 
figures given in parentheses following the weights and cost of the 
food material in the detailed tables of the study in which it was used. 

V 

The figures thus given in parentheses correspond with the figures in 
the column headed u Reference number'* in Table 29. 

In computing the fuel value of the studies the following factors 
were used: Protein 4, fat 8.9, and carbohydrates 4 calories per gram 
of the total nutrient. These are smaller than factors used in previous 
reports, namely, for protein and carbohydrates 4.1 and for fat 9.3 
calories per gram, but the new factors are based upon later and much 
more complete data. 

Table 29. —Percentage composition of different food material* used in computing the nutri¬ 
ent* of food in dietary studies in Philadelphia , Chicago , Boston , and Springfield. 


Ref. 

No. 

Kind of food material. 

Protein. 

Fat. 

1 

la 

Beef: 

Bologna. 

Per rent. 
18.2 

Per cent. 
19.7 

Brisket. 

12.0 

22.3 


Corned . 

14.3 

23.8 

3 

Corned, rump. 

14.3 

22.0 

4 

Dried. 

26.4 

6.9 

5 

Frankfurters. 

19.6 

18.6 

6 

Gelatin. 

91.4 

.1 


Heart. . 

14.8 

24.7 

8 

Liver. 

20.2 

3.1 

9 

Neck . 

14.2 

9.2 

10 

Rib roll. 

19.4 

15.5 

11 

12 

13 

14 

15 

Roast chuck. 

15.8 

12.5 

Roast loin. 

16.4 

16.9 

Roast pot (rump). 

13.8 

20.2 

Roast rib . 

14.4 

20.0 

Rump. 

15.2 

18.6 

16 

17 

18 

Sausace. 

18.2 

19.7 

Shin ( ah Ip An shanks. 

13.2 

5.2 

Shin (as medium fat shank). 

12.8 

7.3 


Carbo¬ 

hydrates. 


Prr cent. 


1.1 


2.5 


,•••••••••• 


a U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 


99 


















































100 


Table 29. —/Vrrrn/oj/c conjtoiition of (liffcrrnt food tnotmal* ustil in conkjtuting th* nnfri- 
mt$ of footl in tliriary *tud%€* in Philadelphia, ( 'hirayo, find on, rtc. —Continue*!. 


Ref. 

No. 

Kind of food matt rlii 1. 

Protein. 

Fat. 

IV 

20 

21 

22 

23 

24 
26 
36 
27 
•> 

29 

30 
SI I 

32 

33 

34 
36 

36 

S7 

Betd—Continued. 

Sh«niM«r mikI c*1<mI. 

I'rr cent. 
16. 5 

/Vr rrnt. 
8. 4 

Soup ixme fore shank. 

12.3 

1.6 

Sotit* lifiKit* hlml hhank. 

9.7 

3.9 

Soup Stock.. 

5.8 

1.5 

si,.,i t rhuck . . 

16.3 

11.1 

st#*itk tlaiik... 

18.6 

19.9 

St<*ak Humblin' . 

25.7 

11.5 

1)0. 

19.0 

12.8 

Steak |tor 1 <>rhonao.. 

19.1 

17.9 

Steak round. 

19.2 

9.2 

Steak, rotimt, It»wt*r cut ... 

Sunk rump . 

16.4 

15.2 

6.9 

18.6 

1)0 

13. H 

20.8 

Steak sirloin . 

16.5 

16.1 


16.5 

8.4 

Do. 

9.6 

5.8 

Suet ... . 

4.7 

81.8 

Veal: 

Kreast.. 

15.7 

8.2 

Chuck 

16.0 

4.7 

33 

39 

40 

Heart . . 

16.8 

9.6 

I-eir. 

18.3 

5.8 

Liver . 

19.0 

5.3 

41 

42 

43 

Loin. 

16.1 

8.2 

Seek. 

13.9 

4.6 

Rib. 

15.2 

7.1 

44 

46 

46 

47 

Round. . 

Mutton: 

Breast. 

Chops. 

20.1 

15.4 

13.1 

7.5 

19.1 

81.6 

Hind quarter. 

13.8 

23.2 

4* 

Lei?. 

15.4 

14.5 

49 

Liver . 

23.1 

9.0 

50 

Meek. 

12.2 

19.6 

51 

52 

Shoulder.. 

13.7 

17. 1 

Shoulder, medium fat... 

13.7 

15.5 

53 

Lamb: 

As mutton shoulder. 

13.7 

17.1 

M 


16.0 

19.7 

56 

. . 

Pork: 

Bacon . 

9.5 

59.4 

66 

67 

Bacon fat. 

9.1 

62.2 

Bacon, lean. 

13.0 

85.6 

5K 

Chops. 

13.2 

26.0 

69 

Fresh. 

13.4 

24.2 

60 

Ham. 

14.3 

29.7 

61 

Ham, boiled . 

20.2 

22.4 

62 

La rd. 

100.0 

63 

Loin. 

13.4 

24. 2 

64 

Salt, fat. 

1.9 

86.2 

66 

Salt, lean. 

7.4 

59.6 

66 

Sausage . 

13.4 

44.2 

67 

Scrapple «. 

3.3 

18.3 

6* 

Shoulders, smoked. 

12.6 

33.0 

69 

Steak. 

14.3 

29.7 

70 

Steak, ham. 

24.8 

14.2 

71 

Tenderloin. 

18.9 

13.0 

72 

Tripe. 

11.7 

1.2 

73 

Poultry: 

Chicken fat. 


100.0 

74 

Duek. 

14.5 

21.9 

75 

Fowl. 

13.7 

12.3 

76 

Turkey. 

16.1 

is. 1 


Fish: 

Bluefish . 

10.0 

.6 

78 

Clams. 

10.6 

1.1 

79 

Cod, fresh . 

11.1 

.2 

80 

Cod. salt (as purchased). 

16.0 

. 4 

81 

Cod.salt (edible portion). 

21.6 

.3 

82 

Finland bloaters. 

•ju. 5 

8.8 

83 

Finnan haddie. 

22.3 

2.3 

84 

Haddock . 

8.4 

.2 

86 

Halibut, fresh. . 

16.3 

4. 4 

86 

Halibut, smoked. 

1 3 

14.0 

87 

Herring, fresh. 

11.2 

3.9 

88 

Herring, smoked. 

20.5 

8.8 

89 

Lake trout. 

9.1 

5.1 

90 

Lobster. 

5.9 

•» 

91 

Mackerel. 

10.2 

4.2 

92 

Do. 

11.6 

3.5 


Carbo¬ 

hydrate*. 

/Vr crnt. 


6.0 


1.1 

11.2 


.2 


5.2 


.2 


*» Estimated composition 
































































































































































101 


Table 2H. —Percentage composition of different food materials used in computing the nutri¬ 
ents of food in dietarg studies in Philadelphia , Chicago , Boston , etc. —Continued. 


Ref. 

No. 

-! 

Kind of food material. 

Protein. 

Fat. 

Cart» 

hydrates. 


Kish—Continued. 

Per cent. 

Per rent. 

Per cent. 

93 ! 

Oysters. 

6.1 

1.3 

3.3 

91 | 

Perch . 

7.3 

1.5 


93 

Salmon. 

16.7 

14.8 


96 ] 

Salmon, canned. 

19.5 

7.5 


97 

Salmon, salt. 

19.3 

14. 3 


96 

Salmon, whole. 

15. 3 

8.9 


99 1 

Sardines. 

23.7 

12.1 


100 

Shad roe. 

20.9 

3.8 


101 

Smelt. 

10.1 

1.0 


103 

Smoked fish (as halibut). 

19.3 

14.0 


103 

Whitefish. 

10.6 

3.0 


104 

Whitefish, smoked (as halibut). 

19.3 

14.0 


105 


13.1 

9.3 


100 

Butter. 

1.0 

85.0 


107 

Butterine. 

1.2 

83.2 


108 

Cheese, American. 

28.8 

35.9 

.3 

109 

Cheese, Camembert. 

25.9 

33.7 

2.4 

110 

Cheese, cottage. 

20.9 

1.0 

4.3 

111 

Cheese, full cream. 

25.9 

33.7 

2.4 

112 

Cheese, Neufchatel. 

18.7 

27.4 

1.5 

113 

Cream. 

2.5 

18.5 

4.5 

114 

Milk. 

3.3 

4.0 

5.0 

115 

Milk, skimmed. 

3.4 

.3 

5.1 


Cereals: 




116 

Bariev. 

8.5 

1.1 

77.8 

117 

Barley meal. 

10.5 

2.2 

72.8 

118 

Buckwheat. 

7.5 

4.2 

65.9 

119 

Corn meal. 

9.2 

1.9 

75.4 

120 

Corn meal, yellow. 

7.5 

4.2 

65.9 

121 

Flour, rve. 

6.8 

.9 

78.7 

12-2 

Flour, wheat—bread. 

11.4 

1.0 

75.1 

123 

Flour, wheat—entire wheat. 

13.8 

1.9 

71.9 

124 

Flour, wheat—graham. 

13.3 

2 2 

71.4 

125 

-Flour, wheat—pastrv. 

13.3 

1.5 

72.7 

126 

Hominy. 

8.3 

.3 

79.0 

127 

Macaroni. 

13.4 

.9 

74.1 

128 

Noodles. 

11.7 

1.0 

75.6 

129 

Oat breakfast food. 

15.5 

7.4 

66.8 

130 

Oatmeal. 

16.1 

7.2 

67-5 

131 

Oats, rolled. 

16. 7 

7.3 

66.2 

132 

Popcorn (popped). 

10.7 

5.0 

78.7 

133 

Rice. 

8.0 

.6 

79.0 

134 

Samp. 

8.3 

.8 

79.2 

135 

Spaghetti. 

12.1 

.4 

76.3 

136 

Wheat breakfast food. 

11.9 

1.5 

76.6 

137 

Do. 

11.8 

1.0 

76.3 

138 

Do. 

10.6 

1.9 

76.2 

139 

Do. 

10.7 

1.4 

75.1 

140 

Wheat, cracked. 

11.1 

1.7 

75.5 

141 

Wheat, germs. 

10.5 

2.0 

76.0 

142 

Wheatena. 

14.1 

3.1 

73.5 

143 

Wheat, shredded. 

10.5 

1.4 

77.9 

144 

Bread, Boston brown. 

5.4 

1.8 

47.1 

145 

Bread, graham. 

8.9 

1.8 

52.1 

146 

Bread, rye. 

9.0 

.6 

53.2 

147 

Bread, white. 

9.2 

1.3 

53.1 

148 

Buns... 

6.3 

6.5 

57. S 

149 

Buns, cinnamon. 

9.4 

7.2 

59.1 

150 

Cake. 

6.3 

9.0 

63.3 

151 

Cakes . 

7.0 

9.7 

73.7 

152 

Cookies, sugar. 

7.0 

10.2 

73.2 

153 

Crackers. 

10.7 

8.8 

71.9 

151 

Crackers, Boston. 

11.0 

8.5 

7L1 

155 

Crackers, soda. 

9.8 

9.1 

73.1 

156 

Doughnuts . 

16.7 

21.0 

53.1 

157 

Ginger snaps. 

6.5 

8.6 

76. t 

158 

Pie . 

3.1 

9.8 

42. > 

159 

Rolls . 

9.7 

4.2 

59.9 

1AA 

Roils . 

8.9 

4.1 

56. 7 

161 

Wafers, salted . 

10.6 

12.7 

68.5 


Sugars, starches, ami oils: 




1A9 

Snpflr hrmvn . 



9>. C 

1 Aft 

ftnirnr whifp 



100. C 

Ifll 

Honev .. 

.4 


81.2 


\T old . 

2.4 


69. a 


Sirup - . 



71.4 

167 

Chocolate . 

12.9 

48.7 

30. a 

1 Afl 

Cocoft ..-t.... 

21.6 

28.9 

37. m » 

169 

Irish moss (as tapioca). 

.4 

.1 

88. C 

170 

Oil. cotton-seed. 


100. 0 


























































































































102 


T.\HU 2D. — iVrrmtmjf comftonition of tlijfcrcnl food vvitrTuil* u*nl in computing the nutri- 
rnil of fit*! in <1 if tor;/ rttutie* in Ph Hot idph in, Chicago, Horton, etc. — < 'out inu«*<l. 


Ref. 

No. 

Kind of fiMial material. 

Protein. 

Fat. 

Garbo- 

hydrate*. 

171 

172 

173 

174 

Sugar*, starrhe*. and oll»—Continued. 

< lil flllVi* .. 

Mrr cent. 

J*rr ernt. 
100.0 

/Vr cent. 

Sf»4r«*h impvi .. 

90.0 

StMTl’Il tll| lil M'H .. 

0.4 

.1 

88.0 

Vegeta bleu: 

Akimruviu. 

1.8 

.2 

3.3 

17 ■ 

Beans, butter. 

4.7 

.3 

14.6 

176 

177 

Beans Li him. 

18. 1 

1.5 

71.1 

Ben II* tiMVjr. 

22.6 

1.8 

69 .6 

17s 

Beans, Hiring .. . 

2.1 

.3 

6.9 

179 

Beans, string, eaiine>l. 

1.1 

.1 

3.8 

IS) 

Beet*. 

1.8 

.1 

7.7 

1*1 

('uhlm^f*. 

1.4 

.2 

4. 8 

182 

Carrot* . 

.9 

.2 

7.4 

183 

Celery. 

.9 

.1 

2.6 

1*1 

Corn, canned. 

2.8 

1.2 

19.0 

U5 

Com, green... 

1.2 

.4 

7.7 

186 

Cucumber*. . 

m 

• * 

.2 

2.6 

187 

I^ettnce. 

1.0 | 

.2 

2.5 

188 

Mushrooms. 

3.5 1 

.4 

6.8 


Onion*, dry. 

1.4 

.3 

8.9 

190 

Onion*. gri*en. 

.5 

.1 

5.5 

191 

Parsnips. 

1.3 

.4 

10.8 

192 

Pea*, canned. 

3.6 

.2 

9.8 

193 

1*1 

Peas, dried. 

24.6 

- 1.0 

62.0 

Pea*, irreen. 

3.6 

.2 

9.8 

19ft 

Pea*, split.. 

24.6 

1.0 

62.0 

196 

Potatoes..... ...a... 

1.8 

.1 

14.7 

197 

198 

199 

Potatoes, Saratoga chips. 

6.8 

39.8 

46.7 

Potatoes, sweet. 

1.4 

.6 

21.9 

Pumpkins. 

.5 

.1 

2.6 

200 

Radishes. 

.9 

.1 

4.0 

201 

Rhubarb. 

. 4 | 

.4 

2.2 

202 

Homan lettuce. 

1.0 

.2 

2.6 

203 

Salsify (as parsnips) . 

1.3 

.4 

10.8 

204 

Sauerkraut . 

1.7 

.ft 

3.8 

20ft 

Soup greens . 

1.8 

.4 

1.7 

206 

Spinach . 

2.1 

.3 

3.2 

207 

Squash . 

.7 

.2 

4.5 

208 

Succotash, canned . 

3.6 

1.0 

18.6 

209 

Tomatoes, canned . 

1.2 

J) 

4.0 

210 

Tomatoes, conserve . 

. 7 

.1 

57.6 

211 

Tomatoes, fresh . 

.9 

.4 

3.9 

212 

Tumifis . . 

.y 

.1 

5.7 

213 

Watercress . 

4.2 

.6 

6.8 

214 

Fruits: 

Apples . 

.3 

.3 

10.8 

21ft 

Apple butter . 

.6 

47.2 

216 

Apricots . 

1.0 


12.6 

217 

Apricots, dried . 

4.7 

1.0 

62.5 

218 

Bananas . 

.8 

.4 

14.3 

219 

Barberry jelly . 

.6 


63.8 

220 

Candiisf fruit (as marmalade). 

.6 

.1 

84.5 

221 

Cherries, canned. 

1.1 

.1 

21.1 

222 

Cherrv jelly. 

1.1 

69.8 

223 

fXK . 

1.2 


59.8 

224 

Cocoanut, prepared. 

6.3 

57.4 

31.5 

226 

Crab-apple* jelly. 

.5 

61.7 

226 

Do*. . 

.4 


66.8 

227 

Cranberries. 

.4 

.6 

9.9 

228 

Cranberry jelly. 

.4 

64.0 

229 

Currants,' <frie<j. 

2.4 

1.7 

74.2 

230 

Dates. 

1.9 

2.5 

70.6 

•231 

Figs. . 

4.3 

.3 

74.2 

232 

Graj»es. 

1.0 

1.2 

14. 4 

233 

Grape ielly. 

.3 

64.8 

‘234 

Grape fruit. 

.6 

.1 

8.6 

23ft 

Jelly..*. 

1.1 


69.9 

236 

Lemons. 

*• 

.5 

6.9 

237 

Marmalade, orange . 

5 


74.4 

•238 

Oranges . .. 

6 

.1 

8. ft 

•239 

Peaches, canned. 

.7 

.1 

10. 8 

240 

Peaches, dried. 

4.7 

1.0 

62.5 

241 

Pears . 

.5 

.4 

12.7 

M2 

Pears, dried . 

2.8 

5.4 

72.9 

243 

Pineapples. 

.4 

.3 

9.7 

244 

Pineapples, canned . 

.4 

m 

, 4 

36. 4 

246 

Plums','canned . 

1.8 


62.2 

246 

Prunelles (as dried apricots) . 

4 7 

1.0 

62.5 

217 

Prunes, dried .... 

1.8 

62.2 

248 

Raisins . . 

2.3 

3.0 

68.5 















































































































103 


Table 29. —Percentage composition of different food materials used in computing the nutri¬ 
ents of food in dietary studies in Philadelphia , Chicago, Boston, etc. —Continued. 


Ref. 

No. 

Kind of food material 


Protein. 

Fat. 

( arbo- 
hydrates. 

249 

Frui ts —Con t in ued. 

Raspberry jam (as cherrv jellv). 


Per cent. 
0.7 

Per cent. 

Per cent 
69. 4 

250 

Strawberries. ._____ 


.9 

0.6 

7.0 

251 

Strawberries, preserved. 

. 7 

24.0 

252 

Nuts: 

Almonds. 

21.0 

54.9 

17.3 

253 

Hickory nuts. 

5.8 

25.5 

4.3 

254 

Peanuts (as purchased). 

19.5 

29.1 

18.5 

255 

Peanuts (edible portion). 

25.8 

38.6 

34.4 

256 

Walnuts, English. 

6.9 

26.6 

6. 8 

257 

Walnuts. English (edible portion). 

18.4 

64.4 

13.0 

258 

Country puddings... 

4.6 

5.3 

31.9 

259 

Beer 5 ’ ‘.T.......... 

.5 

11.5 






« Composition assumed. 

t> Alcohol computed to equivalent of carbohydrates. 



































































































































































